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Animals and their feeding

The production steps

Guaranteed and controlled quality

A cheese with a mild, flavour-packed taste, taking its name from a trick played by farmers in the XIIIth century. Whether it is the farm-produced or industrial-produced variety, Reblochon is made from unpasteurised milk, and can be consumed all year round!


A cheese of quality

Protected Designation of Origin (PDO) since 1958.

All about Reblochon

  • Made from unpasteurised milk
  • Non-cooked, pressed cheese
  • Weight of approximately 500g / small Reblochon (approximately 250g)
  • 14cm in diameter, 3.5cm high
  • Thin, yellowy-orange rind covered with white mould
  • Creamy, soft inside
  • Cream-like taste with a hint of hazelnut and peanut
  • Exists in a farm-produced (green casein disc and presence of the farm logo on the packaging) and cheese dairy produced (red casein disc) variety.
  • Optimal maturing time: 3 to 4 weeks
  • Fat content: At least 45% fat to the dry content, or 25% in relation to the total weight

Production area

  • A cheese produced almost exclusively in the Haute-Savoie and Val d'Arly regions in Savoie
    Cradle of production: the Aravis Range


Origin and know-how

Reblochon dates back to the XIIIth century, following a tricked played by the farmers in the Thônes Valley who did only a partial milking in front of their landlords in order to reduce the rental cost of the lands they were using which was based on the quantity of milk produced. Once the landlords had left, they did a “reblocher”, which in French means to pinch the cow's udder a second time, making a cheese from the milk produced from this second milking: Reblochon.
In the XIIIth century, Reblochon was only produced on farms. From the end of the XIXth century, its production had spread to shared production facilities (cheese cooperatives or cheese dairies).

Made from unpasteurised, whole cow’s milk, Reblochon de Savoie can be of the dairy-produced variety (made by blending different milks and made in the cheese dairy or cooperative cheese dairy once a day) or the farm-produced variety (made from the milk of a single herd, and manufactured on the farm twice a day). Covered with a thin white mould, bearing witness to proper maturing in a cellar (for at least 2 to 3 weeks), its orange-yellow rind houses a creamy, soft inside which will leave a hint of nuttiness on the palate. Each Reblochon is recognised by a casein coloured disc comprised of milk that is therefore edible: red for dairy-produced Reblochon, green for farm-produced Reblochon.

Tarte au Reblochon et au cumin

  • Cheese : Reblochon
  • Dish type : Main, Snack
  • Season : Spring, Summer, Autumn, Winter

Visit the Reblochon producer’s association

To have fun at home

Coloring pages to download


Learn more at school
A free educational kit on Cheeses of Savoy PDO-PGI, exists : pedagogical, playful and attractive, it is at your disposal!
To order it, simply download, fill and return the order form.

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3 ateliers pédagogiques à la carte pour les cycles 2 (CP-CE1) et les cycles 3 (CE2, CM1, CM2).

Pour les classes de Savoie et Haute-Savoie, 3 ateliers peuvent être réalisés en classe :
  • La fabrication des Fromages de Savoie
  • La ronde des sens
  • Les Fromages de Savoie : des acteurs durables du territoire
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