page_title: Reblochon
section_title: Characteristics
hierarchical_section_title: Reblochon / Characteristics
caption_attribution_description: Français&#160;: Reblochons fermiers au séchoir avant affinage - Plateau des Glières, Haute-Savoie, France. English: Farmhouse Reblochon, drying before ripening - Glières Plateau, Haute-Savoie, France.
context_page_description: Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk. It has its own AOC designation.
  Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
context_section_description: Reblochon is a soft washed-rind and smear-ripened cheese traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbéliarde. This cheese measures 14 cm (5.5 in) across and 3–4 cm (1.2–1.6 in) thick, has a soft centre with a washed rind and weighs an average of 450 grams (16 oz). As proof of its being well-aged in an airy cellar, the rind of this cheese is covered with a fine white mould. The optimal period to savour this cheese is between May and September after it has been aged six to eight weeks. It is also excellent from March to December.
  Reblochon has a nutty taste that remains in the mouth after its soft and uniform centre has been enjoyed. It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, bacon (lardons), and onions.
  In 2002, 17.4 million kilograms of Reblochon were produced.
caption: Farmhouse Reblochon, drying before ripening
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