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Reblochon
| Reblochon | |
|---|---|
 | |
| Country of origin | France |
| Region | Alps valley, Arly valley (Aravis Range) |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Soft washed-rind, smear-ripened[1] |
| Fat content | 45% |
| Weight | 450 g (avg) |
| Aging time | 6–8 weeks |
| Certification | French AOC 1958 |
 Related media on Commons | |
Reblochon (French: [ʁəblɔʃɔ̃]) is a soft washed-rind and smear-ripened[1] French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
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