In a country that has elevated blue cheese to an art form, Bleu de Termignon sits awkwardly, proudly, and a little stubbornly to one side. It has no added mould. No pierced veins. No industrial starter cultures. And no tidy consistency from wheel to wheel. Some wheels are barely blue at all. Others look like they’ve been quietly overtaken by a benevolent fungus with its own agenda.

This is not a cheese you make in the conventional sense. It is a cheese you allow.

And that is precisely why it may be the most unique blue cheese France has ever produced.

A blue cheese that breaks every blue cheese rule

Let’s get the obvious out of the way.

Bleu de Termignon is a blue cheese with:

• no added Penicillium cultures
• no piercing to introduce oxygen
• no guarantee it will even turn blue

From a cheesemaking textbook perspective, this is borderline heresy.

Most blue cheeses rely on deliberate inoculation with Penicillium roqueforti. The mould is selected, cultured, added, and then given oxygen highways through skewering. The process is controlled. Predictable. Repeatable.

Bleu de Termignon shrugs at all of that.

Its blue comes entirely from wild, native moulds already present in the milk and environment. Some wheels bloom with soft blue freckles. Some develop dramatic marbling. Others remain almost entirely white, save for a faint whisper of colour.

All of them are considered authentic.

That variability isn’t a flaw.
It’s the point.

One valley, one pasture, one moment in time

Bleu de Termignon comes from a single corner of the Alps: the Maurienne Valley, tucked within Savoie.

This is not broad-terroir cheese. This is hyper-local cheese.

Production is limited to summer, when cows graze on high alpine pastures rich in wild grasses, flowers, and herbs. These plants shape the milk microbiome, which in turn determines whether blue mould will appear at all.

• No two summers are the same.
• No two pastures are the same.
• No two cheeses are the same.

Bleu de Termignon is seasonal in a way that most modern cheeses simply are not allowed to be anymore.

The milk does all the talking

Raw milk is often described as “complex” or “alive”, but in most cheeses, that life is still guided and restrained.

Not here.

Bleu de Termignon uses raw cow’s milk, and the milk is barely interfered with. There is no standardisation. No attempt to tame its microbial population. The cheesemaker’s role is largely observational.

Think less “engineering” and more “shepherding”.

The milk’s native bacteria, yeasts, and moulds decide:

• if blue mould develops
• how quickly it appears
• how intense it becomes
• how it interacts with the paste

This makes the cheese feel less like a product and more like a biological event.

A blue cheese without veins

One of the most visually striking things about Bleu de Termignon is the absence of classic blue veining.

There are no tidy networks of mould tracing air channels through the paste. Instead, blue appears as:

• small freckles
• cloud-like blooms
• irregular patches

Sometimes the blue is so faint that you need to look closely. Other times it dominates entire sections of the wheel.

The mould grows where it can, not where it’s told to.

This gives the cheese a far more organic appearance than its cousins like Roquefort or Bleu d’Auvergne. It looks wild because it is wild.

The flavour: blue cheese, but not as you know it

If you’re expecting aggressive pungency, slow down.

Bleu de Termignon is not about confrontation. Its flavour profile is surprisingly gentle for a blue:

• milky and lactic at first
• grassy and herbal
• lightly animal
• softly peppery, rather than overtly spicy

When blue mould is present, it tends to bring earthiness and savouriness, not the searing intensity people associate with blues.

Some wheels taste almost like an alpine tomme with philosophical ambitions. Others lean more assertively blue, but even then, the mould rarely dominates.

This makes Bleu de Termignon unusually approachable, even for people who claim not to like blue cheese.

Texture: firm, sliceable, and quietly strange

Most blue cheeses fall into familiar textural categories:

• crumbly
• creamy
• spoonable

Bleu de Termignon does none of those.

It is firm and sliceable, closer to a mountain cheese than a classic blue. The paste can be dense, elastic, and slightly granular, depending on age and moisture.

The blue mould doesn’t soften the paste dramatically. Instead, it integrates into it.

The result is a cheese that behaves more like a hard or semi-hard cheese on the board, while tasting unmistakably blue.

That contradiction alone makes it remarkable.

No AOP, no safety net

Despite its singularity, Bleu de Termignon does not have AOP protection.

This isn’t because it lacks heritage. Quite the opposite.

The cheese is so variable, so dependent on chance and environment, that codifying it into a strict specification would undermine its essence. You cannot mandate wild mould behaviour. You cannot standardise unpredictability.

Its identity survives because:

• production is tiny
• knowledge is passed locally
• tradition outweighs market pressure

In an era of branding and certification, Bleu de Termignon exists largely because it refuses to scale.

A cheese that challenges modern cheesemaking logic

From a modern food safety and consistency standpoint, Bleu de Termignon is uncomfortable.

It asks questions the industry doesn’t love answering:

• How much control is too much?
• Is variability inherently risky, or just unfamiliar?
• Can a cheese still be “excellent” if it refuses to behave?

Bleu de Termignon reminds us that cheesemaking did not begin as a controlled process. It began as an observation of milk’s natural transformations.

This cheese sits closer to that origin story than almost anything else still made today.

Why some wheels never turn blue at all

Here’s the part that really breaks people’s brains.

Some authentic Bleu de Termignon wheels show no blue mould whatsoever.

They are still sold as Bleu de Termignon.

Why?

Because the identity of the cheese is not defined by blue presence alone. It is defined by:

• place
• milk
• season
• method

Blue mould is a possibility, not a requirement.

This forces us to confront an uncomfortable truth: we often define cheeses by visual cues rather than by process or origin. Bleu de Termignon flips that on its head.

The cheesemaker: restraint, patience, and local knowledge

Bleu de Termignon is not made by factories or even by large creameries. It is produced by a small handful of farmers and cheesemakers working within the valley, often alongside their own herds.

One of the most well-known producers is Catherine Richard, whose work has become closely associated with the cheese. She works with a small herd of around 18 cows, primarily Tarine and Abondance breeds, moved to high alpine pasture during the summer months. These hardy mountain cows, and the plants they graze, shape the milk that ultimately decides whether the cheese will turn blue at all.

The cheesemaker’s role here is deliberately minimal. Milk is handled gently. Coagulation, cutting, and draining follow local tradition rather than written protocol. There is no attempt to seed blue mould or to correct its absence. The cheese is simply turned, salted, and aged, with careful attention rather than intervention.

This requires a particular mindset. You need to be comfortable with uncertainty. You need to accept that nature may not perform on cue. And you need enough experience to recognise when a cheese is developing character rather than heading for trouble.

In that sense, Bleu de Termignon reflects its makers perfectly. It rewards patience, humility, and trust in the land. The cheesemaker does not impose identity on the cheese. They protect the conditions that allow it to reveal its own.

Eating Bleu de Termignon is an act of trust

When you buy this cheese, you are accepting uncertainty.

You do not know:

• how blue it will be
• how intense it will taste
• how this year’s pasture shaped it

Instead, you trust the valley. You trust the milk. And you trust time.

That trust is increasingly rare in modern food systems.

Why it will never be widely available

Bleu de Termignon cannot be industrialised without ceasing to be itself.

Scaling would require:

• standardised cultures
• controlled mould development
• predictable outcomes

At that point, it would become a different cheese wearing the same name.

Its rarity is not a marketing choice. It is a biological necessity.

How to serve it (without overthinking it)

Bleu de Termignon doesn’t want fuss.

Serve it:

• at cellar temperature
• sliced, not crumbled
• with simple bread
• maybe boiled potatoes if you’re feeling alpine

Avoid drowning it in sweet accompaniments. Let the milk speak first. The mould will join the conversation when it’s ready.

A cheese that resists definition

Every great cheese tells a story.

Bleu de Termignon tells several, and none of them line up neatly.

It is:

• a blue cheese that may not be blue
• a mountain cheese with mould ambitions
• a raw milk cheese that refuses control
• a product of place more than process

In a country famous for refining cheese into perfected categories, Bleu de Termignon stands apart by refusing categorisation altogether.

That refusal is not a weakness. It is its quiet, stubborn brilliance.

Why Bleu de Termignon might be France’s most important blue cheese

Bleu de Termignon is not the most famous. Not the most powerful. Not the most recognisable.

But perhaps the most honest.

It reminds us that cheese is not just a recipe. It is ecology, chance, restraint.

And sometimes, the most extraordinary thing a cheesemaker can do is step back and let nature finish the sentence.

Bleu de Termignon does exactly that.

If you enjoy deep dives like this into cheeses that refuse to behave, you’ll probably like my email list. I share new posts, research notes, and the occasional strong opinion straight to your inbox. No spam. No fluff. Just cheese, properly interrogated.

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 Why Bleu de Termignon Might Be France’s Most Unusual Blue Cheese appeared first on Cheese Scientist.

The history of Morbier and Raclette

Both Morbier and Raclette both come from the Alpine regions of France and Switzerland, but their origins and traditions differ.

Morbier

Morbier originates from the Franche-Comté region of eastern France, near the border with Switzerland. It was first made by cheesemakers who produced Comté, one of France’s most famous hard cheeses.

In the past, when cheesemakers had leftover curds that weren’t enough to make a full wheel of Comté, they would press them into a mould and cover them with ash to protect the curds from insects and bacteria overnight. The next day, they would add another layer of curds on top, creating the signature dark line running through the middle of Morbier.

Today, this layer of ash is purely decorative, but it remains a defining feature of Morbier cheese. In 2000, Morbier received PDO (Protected Designation of Origin) status, ensuring that it is made using traditional methods in the Franche-Comté region.

Raclette

Raclette has deep roots in Swiss and French Alpine culture. The name comes from the French word “racler“, which means “to scrape”. This refers to the traditional way of eating Raclette—melting the cheese and scraping it onto boiled potatoes, pickles, and cured meats.

The cheese itself comes from the Valais region of Switzerland, where Alpine farmers made it for centuries. Raclette is a semi-hard cow’s milk cheese that was originally eaten by shepherds who would place it near a fire, let it melt, and then scrape it onto bread or vegetables.

Today, Raclette is still widely enjoyed in Switzerland and France, particularly in the Savoie and Franche-Comté regions. It also has PDO protection in Switzerland, meaning that authentic Swiss Raclette must be made using specific traditional methods.

The taste and texture of Morbier vs Raclette

Although both Morbier and Raclette are semi-soft, cow’s milk cheeses, their flavours and textures vary significantly.

Morbier

Morbier is a semi-soft cheese with a creamy, supple texture. When young, it has a mild, milky flavour with a hint of fresh hay and nuts. As it ages, Morbier develops stronger, more pungent aromas, thanks to the bacterial cultures used in its production.

The washed rind gives Morbier a slightly earthy, funky scent, but it is not as strong as some other washed-rind cheeses. The cheese itself is smooth and elastic, making it perfect for melting.

Raclette

Raclette has a distinctly nutty, buttery flavour with a slightly fruity finish. It is milder and less pungent than Morbier, making it a crowd-pleaser.

Its texture is firm yet pliable when cold, but it melts into a silky, gooey consistency when heated. This is why Raclette is the ultimate cheese for melting—it turns velvety without becoming stringy or oily.

Swiss Raclette tends to be milder and creamier, while French Raclette (especially Raclette de Savoie) has a stronger, more pronounced aroma.

How are Morbier and Raclette made?

While both Morbier and Raclette are washed-rind cheeses, their production methods highlight key differences.

Morbier

Morbier is made using raw or pasteurised cow’s milk, depending on the producer. The process involves:

1. Curd formation – The milk is warmed and coagulated with rennet.
2. Cutting and stirring – The curds are cut and stirred to release whey.
3. Layering and ash application – The first layer of curds is placed into a mould, then covered with vegetable ash before adding the second layer.
4. Pressing and brining – The cheese is pressed, then placed in a saltwater brine.
5. Ageing – The wheels are aged for at least 45 days in humid cellars, where they develop their characteristic washed rind.

Traditional Morbier is made with raw milk, which gives it a more complex flavour. However, pasteurised versions exist, especially for export markets.

Raclette

Raclette is typically made from raw cow’s milk in Switzerland, while French Raclette is often made with pasteurised milk. The process includes:

1. Coagulating the milk – Rennet is added to warm milk, forming curds.
2. Cutting and heating – The curds are cut and gently heated to remove whey.
3. Moulding and pressing – The curds are placed into large wheel-shaped moulds and pressed.
4. Brining and washing – The cheese is brined and regularly washed with a special bacteria solution to develop its orange-brown rind.
5. Ageing – Raclette is aged for 3 to 6 months, allowing it to develop its smooth, melting texture.

How to use Morbier and Raclette in cooking

Both Morbier and Raclette melt beautifully, but they shine in different dishes.

Morbier

Morbier’s semi-soft texture and creamy melt make it a great cheese for:

• Grilled cheese sandwiches – The smooth melt of Morbier makes for a deliciously gooey centre.
• Tartiflette – Replace Reblochon with Morbier for a different take on this French potato and bacon dish.
• Fondue – Morbier can be mixed with Comté for a slightly funky twist on traditional fondue.
• Baked dishes – Add Morbier to casseroles or pasta bakes for a rich, creamy texture.

Raclette

Raclette’s buttery, nutty flavour makes it perfect for:

• Traditional Raclette – Melt the cheese and scrape it over boiled potatoes, charcuterie and pickles.
• Cheese fondue – Raclette is one of the best cheeses to use in Swiss-style fondue.
• Burgers and sandwiches – Melt Raclette over steak sandwiches or burgers for an indulgent twist.
• Potato gratin – Layer thinly sliced potatoes with Raclette for a creamy, cheesy side dish.

Morbier vs Raclette: Which one should you choose?

If you want a mild, nutty, and buttery cheese for melting, go for Raclette. It’s the ultimate comfort cheese, perfect for traditional Raclette dinners.

If you prefer something slightly stronger with a creamy texture, Morbier is a great choice. It’s perfect for grilled cheese sandwiches and baked dishes.

Conclusion

Both Morbier and Raclette are fantastic Alpine cheeses with rich histories and incredible melting properties. While Raclette is the classic choice for melting, Morbier offers a unique visual appeal and a slightly more complex flavour.

Whichever you choose, you’re in for a treat—these cheeses bring warmth, flavour, and a taste of the Alps to any meal. Whether you’re scraping melted Raclette over potatoes or making a decadent Morbier grilled cheese, there’s no wrong choice.

So, which one will you try first? Let us know your favourite ways to enjoy Morbier and Raclette!

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 Morbier vs Raclette: Which Cheese Is Better for Melting? appeared first on Cheese Scientist.

In this blog post, we’ll delve into the history and tradition behind Raclette, explore its unique flavour profile and culinary uses, and offer tips on how to best enjoy this delightful cheese. We’ll also look at the cultural significance of Raclette and provide a step-by-step guide to preparing a traditional Raclette meal at home.

So, sit back, relax, and get ready to discover why Raclette cheese is the ultimate comfort food. 

The origins of Raclette

Raclette cheese dates back several centuries, with its roots deeply embedded in the pastoral culture of the Swiss and French Alps. The name “Raclette” comes from the French word “racler“, which means “to scrape.” This refers to the traditional method of melting the cheese and scraping it onto potatoes, pickles, and bread.

The practice is believed to have originated among Alpine shepherds, who would melt the cheese by the fire and enjoy it as a simple yet satisfying meal. 

In Switzerland, Raclette is more than just a type of cheese; it’s a national dish. It’s especially popular in the canton of Valais, where it’s considered a cultural heritage. The cheese is traditionally made from cow’s milk and has a semi-hard texture with a slightly creamy, yellow interior. In France, Raclette has also become a beloved part of the country’s culinary identity, particularly in the Savoie region. 

The making of Raclette cheese

Raclette is a semi-hard cheese made from raw or pasteurized cow’s milk. The process of making Raclette cheese involves several steps, each contributing to its distinctive flavour and texture. 

1. Milk Collection and Preparation: Fresh cow’s milk is collected, either raw or pasteurized, depending on the desired end product. The milk is then heated to a specific temperature to prepare it for the addition of bacterial cultures. 

2. Curdling: A starter culture and rennet are added to the milk, causing it to curdle. The curd is then cut into small pieces to release the whey. 

3. Cooking and Draining: The curds are heated and stirred, helping to expel more whey. Once the desired consistency is achieved, the curds are placed into molds and pressed to remove any remaining whey. 

4. Salting: Afterwards, the cheese is salted either by dry salting or by immersion in a brine solution. This step is crucial for flavour development and helps in the formation of the cheese rind. 

5. Ageing: Raclette cheese is aged for a minimum of three months but can be aged for up to a year. During this time, the cheese develops its characteristic flavour and texture. The cheese wheels are turned and brushed regularly to ensure even maturation. 

The result is a cheese with a firm but pliable texture, a creamy mouthfeel, and a distinctive aroma that becomes more pronounced as the cheese ages. 

The flavour profile of Raclette 

Raclette cheese has a unique flavour profile that sets it apart from other cheeses. Its taste is buttery, nutty, and slightly tangy, with a hint of sweetness. While its aroma can be pungent, especially in aged varieties, the flavour remains smooth and well-balanced. 

When melted, Raclette becomes even more complex, with a rich, creamy texture that coats the palate. The nutty and buttery notes become more pronounced, making it the perfect companion for starchy and savoury foods like potatoes, bread, and cured meats. 

The tradition of Raclette: more than just a meal 

Without a doubt, Raclette is not just a cheese but a social event and a tradition that has been passed down through generations. In Switzerland and parts of France, a Raclette meal is often a communal experience shared with family and friends around a table.

The cheese is melted using a special Raclette grill or a traditional open fire, and then it is scraped onto a variety of accompaniments. 

The traditional Raclette setup

A traditional Raclette meal includes the following components: 

1. Raclette Cheese: The star of the show, typically served in half or quarter wheels for easy melting. 

2. Potatoes: Boiled or roasted new potatoes are the classic accompaniment. Their mild flavour and creamy texture make them the perfect base for melted Raclette. 

3. Pickles: Cornichons (small pickled cucumbers) and pickled onions add a tangy contrast to the rich, creamy cheese. 

4. Cured Meats: Slices of prosciutto, salami, or smoked ham add a savoury element to the meal. 

5. Bread: Crusty bread, such as baguette or sourdough, is ideal for dipping into the melted cheese. 

6. Vegetables: Some variations include steamed or roasted vegetables like bell peppers, mushrooms, or broccoli. 

The beauty of a Raclette meal is its simplicity and versatility. Guests can customize their plates, adding as much or as little of each ingredient as they like. 

Preparing a Raclette meal at home

Hosting a Raclette party at home is easier than you might think. With the right equipment and ingredients, you can recreate this Alpine tradition in your own dining room. 

Equipment you’ll need 

1. Raclette Grill or Machine: This is essential for melting the cheese. Modern Raclette grills come with individual pans, allowing each guest to melt their own cheese. Some grills even have a griddle on top for cooking vegetables and meats. 

2. Raclette Scraper: A small, flat spatula is used to scrape the melted cheese onto your plate. 

3. Cheese Knife: For cutting the cheese into manageable slices. 

Step-by-step preparation 

1. Select Your Cheese: Choose high-quality Raclette cheese from a trusted supplier. Plan for about 200 grams of cheese per person. 

2. Prepare the Accompaniments: Boil or roast the potatoes and arrange them in a serving dish. Prepare the pickles, cured meats, and bread. If using vegetables, steam or roast them until tender. 

3. Set Up the Grill: Preheat the Raclette grill according to the manufacturer’s instructions. Place the cheese slices in the individual pans. 

4. Start Melting: Each guest places their pan under the grill to melt their cheese. Once melted, use the scraper to pour the cheese over the potatoes and other accompaniments. 

5. Enjoy: Serve with a glass of white wine, such as a crisp Sauvignon Blanc or a traditional Swiss Fendant, to balance the richness of the cheese. 

The health benefits of Raclette 

While Raclette is undoubtedly a rich and indulgent meal, it also offers some nutritional benefits. It’s a good source of protein and calcium, both of which are essential for maintaining strong bones and muscles. Furthermore, Raclette also contains vitamins A and B12, which support eye health and red blood cell formation, respectively. 

That said, Raclette contains moderately high amounts of saturated fats and sodium. Hence, you should enjoy it in moderation. Pairing it with plenty of vegetables and whole grains can help balance out the meal. 

You can read my in-depth assessment of the nutritional value of Raclette here. 

Choosing the right Raclette cheese

Not all Raclette cheese is the same. When choosing Raclette, look for high-quality, artisanal options whenever possible. Here are a few tips for selecting the best Raclette cheese: 

1. Check the Origin: Authentic Raclette cheese from Switzerland or France will often have a AOP label, indicating it comes from a specific region following traditional methods. 

2. Consider the Age: Younger Raclette cheese has a milder flavour, while aged Raclette can be more pungent and complex. Choose based on your personal preference. 

3. Look for Raw Milk Options: If you’re a fan of robust flavours, opt for Raclette made from raw milk. It tends to have a more pronounced taste and a richer texture. 

Where to buy Raclette cheese 

Nowadays, you can find Raclette in most specialty cheese shops and some well-stocked supermarkets. You can also order it online from reputable retailers. When purchasing, make sure the cheese is well-packaged and stored at the correct temperature to ensure freshness. 

How to store your Raclette cheese 

Proper storage is crucial to maintaining the quality of Raclette cheese. Here are a few tips: 

• Refrigerate: Store Raclette cheese in the refrigerator at a temperature between 2-4°C (35-39°F). 
• Wrap It Right: Wrap the cheese in wax paper or parchment paper, then place it in a plastic bag or airtight container. This prevents the cheese from drying out while allowing it to breathe.
• Avoid Freezing: Freezing Raclette cheese can alter its texture and flavour. If you have leftover cheese, use it within a week or two for the best taste. 

Want to learn more about cheese storage? I’ve got a comprehensive blog post here with my best tips on how to best store your cheese.

Conclusion 

Raclette cheese is more than just a delicious meal; it’s a cultural experience that brings people together. Its rich, creamy texture and versatile flavour make it the perfect choice for a cozy, communal dining experience. Whether you’re hosting a traditional Raclette party or experimenting with new variations, this Alpine delight is sure to impress. 

From its humble origins in the Swiss and French Alps to its current status as a beloved dish around the world, Raclette cheese has proven itself to be the ultimate comfort food. So the next time you’re looking for a meal that’s both satisfying and social, consider hosting a Raclette night. Your friends and family will thank you! 

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 Raclette Cheese: Famous Alpine Melting Cheese (Swiss & French) appeared first on Cheese Scientist.

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.