Reblochon

Reblochon and Reblochon de Savoie are PDO-protected cheeses made from whole raw cow's milk, pressed and uncooked, produced across approximately 200 communes in the départements of Savoie and Haute-Savoie. The designation distinguishes fermier production, identified by a green casein mark, from laitier production, identified by a red casein mark. Milk must be used in its raw form within 24 hours of milking.

About this designation

Registered as a PDO on 21 June 1996 under file number PDO-FR-0130 (eAmbrosia identifier EUGI00000012913), the designation covers two protected names: Reblochon and Reblochon de Savoie. The geographical area comprises approximately 200 communes spread across the départements of Savoie and Haute-Savoie. The cheese is made from whole raw cow's milk with a pressed, uncooked paste and is presented in the form of a flat cylinder weighing around 500 grammes. The milk must be used in its raw form, with rennet added, within 24 hours of being taken from the cows. The ripening process lasts at least 15 days. Local breeds are used, and the cows are fed without the addition of ensilaged crops. The link to the geographical area is grounded in these milk-production conditions and in the flora of the mountain pastures, as well as in the tradition and reputation of the cheese, which received an Appellation d'origine in 1976 and a statutory definition in 1953. Control is exercised by the I.N.A.O. and the D.G.C.C.R.F. Labelling must carry the INAO logo, the words Appellation d'Origine Contrôlée, and the product designation. The applicant group is the Syndicat Interprofessionnel du Reblochon, based in Thônes.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0130, eAmbrosia identifier EUGI00000012913.
• The milk must be used in its raw form, with rennet added, within 24 hours of being taken from the cows.
• The ripening process lasts at least 15 days.
• The geographical area covers approximately 200 communes across the départements of Savoie and Haute-Savoie.

Tasting notes

Savoyard cow's milk washed-rind soft pressed cheese, aged 21+ days. Saffron-orange rind, ivory paste, supple creamy texture, mild buttery-fruity-hazelnut flavor with delicate alpine-grass notes — the iconic Savoyard cheese.

HoReCa use

Reblochon is used in tartiflette, a Savoyard dish in which the cheese is melted over potatoes and lardons, and in other regional gratins such as croziflette. It is also served on a plateau de fromages.

Packaging

• wheel-full-450g
• wheel-full-280g
• wheel-half-vacuum-225g