Reblochon

Reblochon is the quintessential alpine cheese, delivering a creamy, nutty depth that outperforms #6 Epoisses in meltability for cooking. Awarded AOP status in 1958, this semi-soft washed-rind cheese from the Savoie Alps uses 100% raw cow's milk from local breeds. Its name stems from the French 'reblocher' (to milk again), referencing a medieval practice of secret second milkings. Reblochon is the essential ingredient in tartiflette, the iconic Savoyard potato gratin, where its high 45% fat content ensures a luscious, golden crust. Compared to #7 Morbier, Reblochon's flavor is more savory and herbaceous, with a supple paste that softens perfectly when baked, making it a faster choice for weeknight gratins than the average rival.