Why It’s On Our Shelves
Washed rind Alpine classic with rich creaminess and deeply savoury character
Reblochon is one of France’s great traditional farmhouse cheeses, originating in the Alpine region of Haute-Savoie. First made in the 13th century, it was born from a practice known as “reblocher,” where farmers would hold back some milk during initial milking and then return later to produce a richer, creamier second milking — ideal for cheesemaking.
Made using cow’s milk and matured for several weeks, Reblochon develops a soft, supple texture beneath its distinctive washed rind. As it matures, the interior becomes increasingly creamy, while the rind contributes to the cheese’s depth and complexity.
The flavour is rich, savoury, and beautifully balanced, with nutty warmth, gentle earthiness, and a subtle buttery finish. The washed rind adds complexity without overwhelming the paste, creating a cheese that is both comforting and sophisticated.
Reblochon remains a cornerstone of Alpine cheesemaking and is famously used in the classic French dish Tartiflette, where its melting qualities are fully showcased.
Perfect Pairings
• Crusty sourdough or rustic bread
• Cornichons or pickled onions
• Dry white wines such as Savoie or Chardonnay
• Light red wines
• Crisp apple cider
Ideal Uses
• A centrepiece cheese for a traditional cheese board
• Melted in Tartiflette
• Served with bread and pickles
• Ideal introduction to washed rind cheeses
• Perfect for Alpine-style cheese selections
Why We Stock It
Reblochon represents centuries of Alpine cheesemaking tradition, where milk quality, landscape, and careful maturation combine to produce cheeses of exceptional character.
At The Norfolk Deli, we select cheeses that define their category, and Reblochon is one of the great washed rind cheeses of the world. Its balance of richness, texture, and depth offers customers an authentic taste of traditional French farmhouse craft.