Grocery
Reblochon de Savoie Fermier Cheese
What it is
Reblochon de Savoie Fermier is a semi-soft, washed-rind cheese originating from the Savoie region of France. It is made from raw cow's milk, typically from the Abondance, Tarine, or Montbéliarde breeds. The cheese is characterized by its thin, orange-brown rind, often with a velvety bloom, and a creamy, pale yellow interior. Its texture is supple and melts beautifully, releasing a distinctive nutty and slightly fruity aroma. This cheese is a protected designation of origin (AOC) product, ensuring its traditional production methods and regional authenticity.
How people cook with it
This versatile cheese is a cornerstone of French alpine cuisine, especially popular for its role in classic baked dishes.
- Baked potatoes
- Gratins
- Savory tarts
- Cheese boards
Reblochon is famously used to make Tartiflette, a hearty gratin layered with potatoes, lardons, onions, and cream. It can also be sliced and melted over roasted vegetables, incorporated into quiches, or simply served at room temperature on a cheese board. When baking, the rind can be left on, as it softens and contributes to the overall flavor. The cheese melts into a rich, luscious sauce, making it ideal for comforting and decadent meals. Its unique flavor profile complements earthy ingredients and robust herbs.
How it differs from similar foods
Unlike harder cheeses, Reblochon has a much softer, creamier texture that melts exceptionally well. Its washed rind gives it a more pungent aroma and a distinct nutty, slightly sweet flavor compared to milder, bloomy-rind cheeses. The 'Fermier' designation indicates it's made on the farm using raw milk, often resulting in a more complex and nuanced taste.
Who it is for
Home cooks and cheese enthusiasts seeking authentic French flavors for traditional dishes.
How to keep the rest
Once cut, wrap the remaining Reblochon tightly in cheese paper or parchment paper. Store it in the coldest part of your refrigerator, ideally in a cheese drawer. It is best consumed within a week of opening to maintain its optimal texture and flavor. Avoid plastic wrap, as it can trap moisture and affect the rind.