Reblochon secretsThe source and strength of this cheese

Reblochon in a few figures

Reblochon PDO
The production
of Reblochon it's
48 000
727 passionate stakeholders
are involved
Val d'Arly Haute-Savoie
Reblochon is
4l of raw milk
In France, in terms of volume
Reblochon is the
Third ranked PDO cheese

What is Reblochon ?

It is produced entirely from unpasteurised, whole milk by farm producers and cheese makers.

There are two specific features of Reblochon that can be distinguished owing to the colour of the pellet used. This is how they can be distinguished :

  • - the cheese is manufactured once a day
  • - the milk used is gathered from several different farms
  • - manufacturing can be mechanised
  • - The cheese is manufactured in a dairy or cheese factory within 24 hours of milking
  • - Reblochon has a red casein pellet
  • - the cheese is manufactured twice a day, right after the milking
  • - the milk used comes from a single herd, the herd of each farmer producer
  • - production is entirely manual
  • - the cheese is produced on the farm, right after the milking
  • - the Reblochon bears a green casein pellet and a “Reblochon fermier” logo on its packaging
aop reblochon

A Protected Designation of Origin

Benefiting from a protected designation of origin (PDO) constitutes good proof of the Reblochon’s authenticity.

It guarantees the link to its terroir and to the ancestral practises of the production region.  The consumer is thus able to rely on the PDO specifications set. Reblochon is the choice to make to ensure that the environment is protected and the animal feed is natural and healthy.

This official sign of quality and source requires regular inspection at all stages: from the breed of cow involved, to their feed, the manufacturing steps and the finished product, ready to be marketed.

Breeding and Alpine grazing

Only three cattle breeds are permitted in the PDO specifications, these are mountain breeds whose quality of milk is well suited to the processing of cheese:

Abondance, Montbéliarde and Tarentaise.

Their feed is strictly controlled : it is mainly based on grass and hay, and the cows need to graze in the pastures for at least 150 days of the year. During the winter season, grass is replaced by hay produced within the PDO area. The cattle feed is supplemented through the addition of grains (non-GMO).

No fermented feed is allowed.

The lifestyle of Reblochon producers is shaped all year round by the cheese and the constraints imposed in terms of using the space available: the mountains !

As grass and hay are the main source of feed for the cows, it is essential to manage the different stages of mountain vegetation as effectively as possible.

In winter, the producers and the cows live at the foot of the mountains. Once spring comes, everyone climbs up to mountain pastures where they will stay for four to five months. While the cows graze on grass in high-lying areas, workers scythe the vacated fields, storing hay for the winter.

The practice of Alpine farming is essential as it allows for the protection of France’s mountain environments and the preservation of biodiversity.

Additional benefits of Alpine farming: a reduced risk of fire and avalanches!

Did you know ?

In summer, Reblochon flavours are enriched owing to the diverse range of flowers and fresh grass present in the pastures, on which the cows graze

Migration to mountain pastures !

A day of celebration or a day or hard work ? Both ! Although the climb up to Alpine pastures allows family and friends to get together for a festive celebration, the day is, nonetheless, a long one !

Milking and production of farm-produced Reblochon must take place at the “bottom” farm, everything must then be cleaned, with all the equipment for the livestock and the family moved, before embarking on the climb up with the herds !… and to end the day, the evening’s milking and cheese production takes place.

It is also the moment when big bells are placed on the cows ! Each cow carries a bigger bell for the climb up, as it’s a day for celebration ! Once the herd has arrived at the summit, smaller bells are placed around the cows’ necks for the summer.

Discover the passion all Reblochon farm producers have for their occupation, their mountains and their herd !

Genuine history

In Savoy country, seven cheeses have been awarded the official sign of quality: PDO – Protected Designation of Origin or PGI – Protected Geographical Indication: Abondance PDO, Beaufort PDO, Chevrotin PDO, Emmental de Savoie PGI, Reblochon PDO, Tome des Bauges PDO and Tomme de Savoie PGI all form part of the Savoy cheese family.

All parties work together to preserve traditional practices, maintain the territory and biodiversity in the use of endemic flora and unpasteurised milk.

This heart-warming story is genuine and true, and you are more than welcome to come and meet the professionals who write this story each and every day: whether they may be producer farmers, cheese makers or ripeners. The Savoy Cheese Route network unites 66 sites across two municipal regions (Savoie and Haute-Savoie) run by people who are wholly committed to hosting you and sharing the passion they have for their product and craft

What should Reblochon be like ?

forme reblochon

Reblochon takes the shape of a pellet measuring 13cm to 14cm across and it is 2cm to 3cm thick. Its edge can be straight (if the cheese is still firm) or convex, suggesting a creamier taste.

Eating Reblochon offers the full promise of quality and the pleasure of a cheese that is evoked through a perfect balance of taste and smell.

Reblochon is a circular cheese covered with a fine white “mould” which adds a touch of softness to the very fine texture of its saffron-yellow coloured rind with a slightly nutty taste.

Nutritional benefits

apport du reblochon

Made from unpasteurised milk, Reblochon has undeniable nutritional qualities. Its provision of calcium, protein, minerals, vitamins and essential fatty acids ensure it is a preferred choice in diets.

Average nutritional values per 100g:

Energy: 1,360kJ/328kcal

Essential fatty acids: 27.4g (of which saturated fatty acids: 18.8g)

Carbohydrates: 0.4g (of which sugar: trace)

Protein: 19.9g

Salt: 1.3g

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