Reblochon
Reblochon de Savoie AOP · Reblochon fermier · Reblochon laitier
Reblochon: what every chef needs to know
Reblochon — a semi-soft washed-rind cheese from Haute-Savoie in the French Alps,recognised as AOP. The name refers to the historical practice of "reblocher": farmers would hold back part of the milk during inspections and milk the cows again afterwards for a second, richer milk. Reblochon is produced in two variants: fermier (from raw milk, traditionally with a green label) and laitier (from pasteurised milk, red label). The rind is light orange from the washing process; the paste is creamy yellow, smooth and meltingly soft when correctly ripened. The flavour is mild, buttery and lightly nutty with an aromatic rind that is characteristic but not overwhelming. In commercial kitchens, Reblochon is inextricably linked with tartiflette: a Savoyard potato gratin with lardons and Reblochon. Store at 2–8°C (36–46°F); fermier variant ideally at 4–8°C (39–46°F) with some humidity.
Reblochon: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC semi-soft washed-rind approximation); INAO dossier Reblochon de Savoie AOP — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC semi-soft washed-rind approximation); INAO dossier Reblochon de Savoie AOP.
Reblochon: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic Savoyard aardappelgratin with smoked bacon, onions, white wine and Reblochon doormidden sliced on the bovenkant; the national dish of Savoie.
melted Reblochon (without crust) on roasted bread with a druppel lavendelhoning; classic Savoyaard bistro-amuse.
Reblochon: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
cut Reblochon doormidden (horizontaal) and place the helften with the kaaskant omhoog on the aardappelmengsel; the crust protects the creamy core and kleurt golden brown. use the laitier-variant for tartiflette when the fermier not beschikbaar is.
Haal Reblochon 30-45 minutes for serve from the koeling; the creamy pasta is at cream temperature vloeibaar-soft and the aroma's are then completely ontplooid.
Vervang Emmental in a croque monsieur through Reblochon (without crust) for a rijkere, romigere versie; the hogere vochtgehalte of Reblochon provides a smeuïgere bite.
Reblochon: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Reblochon: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Tartiflette is traditionally an autumn and winter dish (October–March).
Reblochon: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Reblochon: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Regionale pairing: light Savoyard Apremont is the traditional begeleider at tartiflette; the fresh minerality cuts through the rich potato-bacon-cheese-dish.
- Savoie AOC Apremont
Voller then Apremont with floral and honey-ondertonen; suitable at kaasplank of rijkere Reblochon-preparations.
- Roussette de Savoie AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Reblochon
What is the difference between Reblochon fermier and laitier?
Fermier (green label) is made from raw milk on the farm and has a more complex, earthier flavour; laitier (red label) is made from pasteurised milk and is milder. For tartiflette at home, laitier is safer; for an authentic dining experience use fermier and heat to a minimum core temperature of 75°C (167°F).
How do I make a classic tartiflette?
Fry lardons (smoked bacon) and onions in butter until soft. Add cooked, sliced potatoes. Transfer to a greased baking dish, place the Reblochon cut in half (cheese side up) on top and bake for 25–30 minutes at 200°C (392°F) until golden brown and bubbling.
Can I use Reblochon outside of tartiflette?
Yes: Reblochon is a versatile cheeseboard cheese with excellent melting capabilities. It works well on hot toasties (without the rind), in hot sauces (up to 80°C / 176°F), and as a melting cheese on grilled meats or vegetables.
At what temperature should you store Reblochon?
Store Reblochon at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Reblochon professionally?
The primary professional technique for Reblochon is Tartiflette-basis (doormidden and on gratin) at 200°C for 25-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Reblochon contain allergens?
Reblochon contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
