For childrenDiscover the history of Reblochon


Discover the cattle breeds that produce the milk used to produce the Reblochon.

This is sort of the brainy one of the herd, with its brown markings around the eyes serving as “glasses”. Originally from Haute-Savoie, it has a mahogany hide with a white head!


Originally from the Jura Mountains, this cow is recognisable by its white hide mottled with brown all over the body.


Originally from Tarentaise, this is a cow with character, very good at seducing breeders with its long eyelashes. This cow can be recognised by its hazel colour and eyes appearing as if made up with black make-up.


Discover the country of Reblochon

ferme reblochon
Step 1

The farm

Since 1958, Reblochon has been recognised as a Protected Designation of Origin cheese. This means that the production of Reblochon is highly regulated.

4.2 litres of milk is needed to make one Reblochon.

Discover how the milk is processed into Reblochon by following the various steps.

caillage reblochon
Step 2


This is the step in the production process where the cheese maker adds rennet to the milk.

This natural enzyme, in liquid form, causes the milk to curdle.
After 40 minutes, the milk passes from a liquid to a semi-solid state.

decaillage reblochon
Step 3

Cutting up the curds

This refers to breaking up of the curds. It is carefully sliced using a curd cutter, until small grains the size of a grain of corn is obtained.

moulage reblochon
Step 4


After having separated the curds (solid) and the whey (liquid), the grains of curd are poured into moulds with drainage holes to allow for the drainage of any whey still present.

In this step, the cheese takes on its final shape.

caseine reblochon
Step 5

The casein pellet

A casein pellet is placed on each cheese. This milk-based pellet is entirely edible. This guarantees the origin and traceability of the Reblochon.

Did you know? Concerning the colour pellets: green pellets indicate farm-produced Reblochon, red pellets indicate dairy-made Reblochon. This guarantees the origin and traceability of the Reblochon.

pressage reblochon
Step 6

Pressing and drainage

When the curds are placed into the moulds, they still hold a lot of whey. A weight is then placed on top of them to drain the Reblochon.

salage reblochon
Step 7


Once well drained, the Reblochon is soaked in a salt bath for a few hours. This adds to its seasoning and helps it to form a rind.

affinage reblochon
Step 8


The Reblochon cheeses are placed onto prepared spruce boards allowing them to form a rind, and take on their final texture.

This step takes place in moist, relatively cold cellars (12-14°C).