What is Reblochon? 

Reblochon is a traditional cheese made from cow’s milk, renowned for its velvety texture and subtle creamy flavour. Its history is steeped in tradition and folklore, making it a true symbol of the Haute-Savoie region’s cheesemaking heritage. 

This iconic French mountain cheese bears an AOP stamp (since 1996) that protects its origin, production and maturation. You can read more about the AOP and its efforts to protect historical cheeses around Europe in this post here.

Where does Reblochon come from? 

Authentic Reblochon cheese is exclusively crafted in the Haute-Savoie region of the French Alps. The zone of production is bound by Lake Geneva (Lac Léman) in the north, Annecy in the west and Chamonix in the east. 

This region’s pristine mountain pastures and dairy farming traditions contribute to the cheese’s unique character and quality. 

In the 19^th century, the annual production of Reblochon was around 40 metric tonnes. However, thanks to the region’s appeal to winter sports afficionados, Reblochon’s popularity has sky-rocketed. Presently, cheesemakers in Haute Savoie make around 17 000 tonnes each year! 

What does Reblochon mean?

The origin of Reblochon dates back to the 13th century in the Alpine valleys of Thônes. And it owes its existence to the cleverness of the local peasants who were then required to pay a tax to the monks and noble landowners.  

This tax, collected once a year, was calculated based on the number of milk pots filled daily during milking to determine the quantity of cheese owed by the farmer. 

In order to reduce their taxes, the peasants began practicing incomplete milking. Once the tax collector had left, they would perform a second milking after nightfall. This second milking was called “rebloche” from the verb “reblocher” which means “to milk a second time” in the local dialect.  

The milk from this “rebloche“, although not abundant, was rich in cream and flavour allowing the farmers to produce a creamy cheese. And this cheese would eventually become known as Reblochon! 

What type of cheese is Reblochon?

The making of Reblochon involves two traditional cheese technologies. Indeed, Reblochon is both a pressed uncooked cheese and a soft washed rind cheese. Furthermore, it is exclusively a raw milk cheese made with the milk of local cows. 

We’ll tell you more about the production of this iconic French mountain cheese a little bit later. 

Different types of Reblochon 

There are two main types of Reblochon available in France: “Fermier” and “Laitier”. Both offer exceptional flavours and textures, allowing cheese lovers to explore different facets of this French delicacy. 

Reblochon Fermier (Green)

Our first type of Reblochon is the ultimate expression of terroir. Indeed, Reblochon Fermier is made on the farm where the milk is gathered.  

The farmers milk their cows twice a day and immediately use this fresh, raw milk to make Reblochon. Since this is the only milk they use, Reblochon Fermier is a single herd cheese. 

Moreover, every step of the production of this farmhouse cheese is done manually. 

You can tell that you’re looking at a farmhouse Reblochon by the edible green casein plate on the flat part of the cheese. 

Reblochon Laitier (Red) 

While Reblochon Laitier is also made according to AOP regulations, it differs from the Fermier version in a few aspects. For starters, Reblochon Laitier is made by artisanal cheesemakers (not on the farm) or by co-ops called “Fruitières”. 

Furthermore, cheesemaking takes place only once a day and uses a mixture of milks from several local farms. Typically, this takes place within 24 hours of milking and can involve mechanised processes. 

While farmhouse Reblochon wears a green plate, Reblochon Laitier is identified by a red casein plate. 

How is Reblochon made? 

The making of Reblochon cheese is a meticulous and time-honoured process that has been perfected over generations in the Savoie region of the French Alps.  

1. Selection of cows and milk 

Of course, it all begins with the milk. The AOP dictates that the milk used in Reblochon production must come from the Abondance, Montbéliarde or Tarine cow breeds. 

As a matter of fact, those three breeds are known for their ability to thrive in the mountainous terrain and produce rich, flavourful milk. Moreover, they graze on diverse vegetation, which imparts unique terroir characteristics to their milk. 

2. Milk handling 

To make Reblochon, cheesemakers have to use raw whole milk. Throughout the entire manufacturing process, the milk undergoes no heat treatment exceeding 37°C. Indeed, it is neither cooked nor pasteurised. 

On average, it takes four litres of raw milk to produce a 500-gram Reblochon. 

3a. Farmhouse cheesemaking 

On the farm, the milk is coagulated immediately after each milking, which occurs twice a day. The farmer/cheesemaker then cuts the resulting curds and hand-presses them into moulds.  

Each mould is lined with a fine linen cloth and the cheesemaker regularly flips each cheese several times. 

To clearly identify their cheese as “Fermier”, the farmers then place a green, numbered casein plate on the flat part of each cheese. The casein plate also contains information about the farm and the family that owns it. 

3b. Dairy cheesemaking (Laitier or Fruitière)

In the cheese cooperative (“Fruitière”), the cheesemaker receives delivery of chilled milk from several farms. They pour all the milk into the dairy’s vats and warm it to approximately 37°C.  

Then, the cheesemaker adds natural rennet to form the curd, which they later cut using a curd cutter. The curd grains are then transferred into moulds for draining and shaping. 

Next, the cheesemaker places a red casein plate that identities the cheese as a Reblochon Laitier. The cheese is then pressed to complete draining and remove excess whey. It is turned during pressing, then removed from the moulds and salted.  

Finally, the maker transfers all the cheeses to a drying room at a temperature of 16°C to 18°C for four days. 

4. Affinage 

A Reblochon Fermier spends a minimum of eight days on the farm before being transferred to an affineur, who continues the cheese maturation process. 

This involves regularly turning and brushing each cheese with a brine solution. During this maturation process, the cheeses rest on spruce planks. 

As for “Laitier” versions, the Reblochon cheese is transferred to ageing cellars for a minimum of fifteen days, during which it is regularly washed and turned. 

Organoleptic properties of Reblochon 

According to the AOP, each cheese measures between 13-14 cm in diameter, 2-3 cm in thickness and weighs between 450 and 550 g. As the cheese ages, its thin light-cream rind bulges slightly on the sides. 

Your nose will be greeted by inviting aromas of violets, wild thyme and alpine wildflowers coming from the raw milk. Despite being a washed rind cheese, Reblochon’s aroma is far from the robustness associated with cheeses like Epoisses and Maroilles. 

As for its flavour, you can expect subtle notes of fresh cream and hazelnut. Unsurprisingly, those flavours tend to be more pronounced in the farmhouse versions of the cheese. 

Overall, Reblochon boasts a creamy, smooth and supple texture that contrasts beautifully with its thin, crunchy orangey-yellow rind. 

Serving guide for Reblochon 

Savouring Reblochon is an art in itself. To experience its full glory, serve it at room temperature. Pair it with fresh crusty bread, grapes, or apples.  

Of course, Reblochon is a star ingredient in the beloved French dish “Tartiflette”, where it’s melted over potatoes, onions and bacon for a truly indulgent experience. 

Whether you’re serving Reblochon on a platter or in Tartiflette, there are some great local wines from Savoie that you can pair with. Look out for Roussette de Savoie and Saint Péray if you prefer white wine. Or IGP Collines Rhodaniennes and AOP Savoie Arbin for more complex reds.

You can discover our list of the best red wines to pair with cheese here. 

Availability outside of France  

Because it is made with raw milk and matured for less than 40 days, Reblochon is banned in the USA and in Australia. Astonishing right?  

But the good news is that you can find Reblochon de Savoie on the shelves of specialty grocers all around Europe, in Canada and even in some Asian and African countries.  

Alternatives to Reblochon 

Since Reblochon cannot be found in the United States or in Australia, we’ve got some decent pasteurised versions for you. 

1. Délice du Jura: Inspired by Reblochon, this French cheese crafted from pasteurised cow’s milk. This exquisite cheese undergoes a delightful transformation as it matures, becoming increasingly creamy and indulgent. 
2. Préféré des Nos Montagnes: This is another pasteurised milk version of Reblochon that is available throughout Australia and some parts of Asia. 
3. Mountain Man: This is our pick of the lot. Made by French cheesemaker Mathieu Megard in Victoria, Australia, this Reblochon-inspired cheese might just be the one that is closest to the real deal! 

Conclusion

Reblochon cheese is a testament to the rich history and artisanal traditions of the Haute-Savoie region. Its velvety texture, creamy flavour and captivating aroma make it a cherished component of French cuisine.  

Whether enjoyed on its own or as part of a sumptuous dish like Tartiflette, Reblochon invites you to savour the authentic flavours of the French Alps and experience a taste of history with every bite. 

So, if you’re ready to embark on a culinary adventure, Reblochon cheese is your passport to the heart of the Alps. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Reblochon Cheese: Haute-Savoie’s Cheesemaking Heritage appeared first on Cheese Scientist.

SEE ALSO: Why raw milk cheese is so important →

Reasons for the ban

The Food and Drug Administration has a lengthy and detailed set of regulations on cheese. Effectively, they have deemed a large number of traditional European cheeses to be unsafe for consumption in the States. Actually, the most common reason is the use of raw milk.

However, a few of them have been banned for other reasons which will be quite apparent when you read about the cheese. Without further ado, let’s delve into our list.

1. Brie de Meaux

Brie de Meaux is a traditional soft cheese from the Ile-de-France region of France. For more than 400 years, artisans have been making this cheese in the region using traditional methods. To this day, they use raw cow’s milk and mature the wheels for four weeks. As a result of this, the FDA has banned this cheese in the United States.

2. Raw Milk Epoisses de Bourgogne

Epoisses de Bourgogne is a famous washed rind soft cheese from Bourgogne, France. At the start of the 16th century, local Cistercian monks developed this recipe and would eventually pass it on to the local farmers.

Nowadays, the locals still make Epoisses with raw milk cheese for the European market. Whilst this traditional version is not allowed for sale in America, you can have access to a pasteurised milk version.

3. Casu Marzu (Maggot Cheese)

Casu Marzu is a maggot-infested cheese that originates from the Italian island of Sardinia. Effectively, the Guinness Book of World Records recognised this traditional product at the most deadly cheese in the world in 2009. Cheese skipper flies, Piophila casei, lay their eggs in cracks that form in wheels of Fiore Sardo.

Afterwards, their maggots hatch and make their way through the insides of the cheese. Over time, they digest the milk proteins and transform the insides of this Pecorino into a soft creamy cheese. Do I need to tell you why this cheese is banned? 

4. Reblochon de Savoie

For centuries, small batch cheesemakers in the Savoie region of France have been making this soft washed rind cheese using rich cow’s milk. Since they make Reblochon with raw milk, it does not meet the FDA’s regulations for food safety in the USA.

However, you can get your hands on a decent pasteurised milk version called Le Délice du Jura. And if you’re in Australia, there is a wonderful Reblochon-style cheese called Mountain Man.

Want to learn more about this cheese? We’ve got a complete guide to Reblochon’s history, production and organoleptic properties here.

5. Camembert de Normandie

Camembert is a soft bloomy cheese that originates from Normandie, France. Since the late 18th century, farmers in the region have been using the unpasteurised milk of their Normande cows to make small wheels of Camembert.

After forming the wheels, they mature each cheese for three to four weeks. As a result of the short maturation period, Camembert de Normandie is unavailable in the USA!

6. Sainte-Maure-de-Touraine

The village of Sainte-Maure-de-Touraine lies north of Poitiers, in a region that is renowned for log-shaped goat’s milk cheeses. One such cheese is the eponymous Sainte-Maure-de-Touraine. As shown above, a distinguishing characteristic of this particular cheese is the thin straw stick that runs through its centre.

Whilst the traditional raw milk version is prohibited in the USA, you will find some pasteurised milk versions. One such example is Bûche de Montrésor.

7. Mimolette Extra-Vieille

Mimolette Extra Vieille is a brightly coloured pressed cheese that comes from Lille, Northern France. At 12 months, Mimolette has a distinctive greyish rind, which resembles the skin of a cantaloupe. Actually, it is the work of the world’s smallest affineurs, the cheese mites (Acarus siro).

Significantly, the mites create tiny holes on the rind and edge of the pâte. Moreover, they make a strong contribution to the unique flavour of this cheese. Over the years, those mites have fallen in and out of favour with the FDA. So, the availability of this gorgeous cheese has been sporadic at best.

As of 2022, you can find all versions of Mimolette at cheese counters in the USA except for Mimolette Vieille. You can read more about the FDA ban on Mimolette in our comprehensive post here.

8. Bleu de Gex

Finally, Bleu de Gex is a blue cheese that originates from the Jura region of France. Actually, the locals know the cheese as Bleu du Haut Jura. Today, the cheese is still produced in small mountain dairies. Indeed, local artisans continue to use a 14th century recipe and traditional methods.

The AOC dictates that cheesemakers can only use unpasteurised milk to make Bleu de Gex. And you guessed it! That’s why it is not available in the USA.

9. Banon

Cute little Banon is a soft, raw goat’s milk cheese that finds it roots in Alpes-de-Haute-Provence. In fact, it draws its name from a small eponymous village in between the Lure mountain and the famous Mont Ventoux.

The AOP dictates that Banon cheesemakers have to use exclusively raw, whole goat’s milk to make this protected cheese. Moreover, they age each little wheel for a minimum of 15 days. As you’ve probably guessed, the use of raw milk and short maturation period are why Banon is banned in the USA.

10. Morbier

Morbier is a semi-soft, cow’s milk cheese that originates from the Franche-Comté region of France. It is known for its distinct appearance, with a layer of ash running through the centre. The ash used in Morbier cheese is typically vegetable ash, and it is primarily a traditional and aesthetic feature.

In a stunning move by the FDA, Morbier finds itself on the ban list as of November 2023. The reason for this is the line of ash which the FDA has suddenly decided is not food-safe.

2024 Update: Reformulated Morbier is now allowed back into the USA. But the version available is a far cry from the raw milk beauty produced in France for the European market!

11. Azeitão

Azeitão cheese, also known as Queijo de Azeitão, is a traditional Portuguese cheese made from raw sheep’s milk. It is a soft, creamy cheese that is usually aged for a short period, typically around 20 to 30 days.

Because of the use of raw milk and its short maturation cycle, Azeitão does not meet the FDA’s guidelines and finds itself on the ban list!

12. Queijo Canastra

Queijo Canastra, also known as Canastra cheese, is a traditional Brazilian cheese made from raw cow’s milk. It originates from the Serra da Canastra region in Minas Gerais, Brazil. Canastra cheese is a semi-hard, artisanal cheese with a yellowish colour and a strong, tangy flavour.

When made according to the traditional recipe, this cheese is aged for 21 days. Hence, it is another raw milk cheese that falls victim to the FDA’s dubious rules.

13. Brocciu

The final cheese on our list is a fresh, creamy ewe’s milk cheese that finds its roots in the Île de Beauté (Beautiful Island), Corsica. Made using a mixture of sheep’s whey and milk, Brocciu has a gorgeous white paste with a mousse-like texture. 

The traditional recipe for this hybrid whey cheese requires unpasteurised whey and whole milk. This fact, coupled with a maturation phase of 21 days, means that the FDA has banned the importation and sale of Brocciu in the US. 

Should these famous cheeses be banned in the USA?

I hope that you enjoyed reading this article. The discussion around whether those famous cheeses should actually be banned in the USA is a very polarising one. How is it possible that so many cheeses are deemed safe in Europe, but not in America?

I’d love to hear your thoughts on the matter. Drop us a line below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 13 Famous Cheeses That Are Banned In The USA (& Why) appeared first on Cheese Scientist.