Reblochon: A Tale from the Alpine Meadows

Nestled in the picturesque Savoie region of the French Alps, Reblochon unfolds a captivating narrative rooted in the rich heritage of mountainous landscapes and traditional cheesemaking. Dating back to medieval times, Reblochon’s story is one of resourcefulness and Alpine resilience.

Legend has it that Reblochon originated in the Thônes and Arly valleys. In the 13th century, farmers, cleverly dodging high taxes based on milk production, would only partially milk their cows during the official taxing. After the inspectors left, they would “re-blocher” or milk the cows again, producing a richer, creamier milk for themselves.

This ingenious act of withholding milk resulted in the creation of Reblochon, a semi-soft, washed-rind cheese that boasts a velvety texture and a distinct earthy flavor. Its name itself is a nod to this historical practice, forever etching the spirit of the Alpine farmers into its identity.

Reblochon has evolved into a symbol of Alpine gastronomy, with its production methods carefully guarded to maintain authenticity. The cheese matures in traditional wooden cellars, allowing it to absorb the essence of the surrounding alpine flora, and it is washed with brine during the maturation process, imparting its characteristic orange hue.

Each bite of Reblochon encapsulates the spirit of the high-altitude pastures and the artisanal dedication of those who have crafted this cheese for centuries. Immerse yourself in the story of Reblochon, where every slice is a journey to the heart of the French Alps.