Washed Rind Cheese

These cheeses range from semi hard to soft in texture and can generally be counted on to have strong aromas. Whilst maturing, they are washed or rubbed regularly in solutions such as brine which encourage a different mould to form on the rind, called B-Linens. This mould is characterised by its pink / orange colour and breaks down the cheese to be spongy in texture, making them ideal for melting.
596 - Reblochon


Unique to the Savoie, Reblochon is a nutty flavoured cheese with an unctuous, smooth texture and an attractive rind.

Reblochon is a traditional cheese with origins thought to date back to the 13th century, although the cheese became openly known in at the end of the 18th century. The name of the cheese came about from a fraudulent process adopted by farmers when land owners, monks and nobles possessed the right to take a portion of the milk produced on their land. When the land owners checked up on the farmers for this remuneration, the farmers would produce less milk on that day in order to pay less. Once the land owner had gone, the farmers would produce a second batch of milk which was not necessarily large in quantity, but rich and creamy and ideal for making cheese. The cheese therefore takes its name from this fraud, called locally as 'Rebloche' because the patois 'Re-blocher' means to 'pinch the udders of the cow a second time'.
Our Reblochon is supplied by esteemed affineur Joseph Paccard who is based 1000m up in the Aravis Valley of Haute Savoie. The experts at Paccard take cheeses from around 30 small farm producers in the surrouding area and mature them on pinewood shelves in underground caves.

Reblochon became a protected cheese in 1958 (PDO) and as such, amongst other things, is limited in its region of production. It can only be made in the mountains of Savoy, specifically, the Haute-Savoie in the Val d'Arly near to Col des Aravis.
The milk used to make reblochon comes from cattle who leave their barn in May to graze on the land at the foot of the mountains, climbing to higher pastures from June to October.

Reblochon is only lightly pressed and has a washed rind. It is shaped like a flat disc and is both delicate and satisfying in flavour, something which can be perfectly accompanied by good Alsace wine such as Riesling, Muscat or Tokay.

In days gone past, cheesemakers and their families used to descend the mountains at night, carrying large amounts of cheese on their heads to arrive for the markets of Grand Bornand, Thines and La Clusaz. In a long established ceremony, the peasants of the district pray that their chalets may be blessed and in return, make an offering of their Reblochon called the "fromage de devotion".

Unpasteurised PLU: 596
per 250g

Key Facts

  • Country Made In France
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Savoie
  • Organic No
  • Flavour Nutty and creamy
  • Accreditation PDO
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkChateau Neuf du pape


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1293 kJ
  • Energy kcal309 kcal
  • Fat27.5 g
  •      of which saturates 16.9 g
  • CarbohydratesTrace g
  •      of which sugars 0.0 g
  • Protein24.5 g
  • Salt1.5 g

  • Name & address of food supplierPaccard, Joseph Paccard Les Breviares 74230 Manigod

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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