Fun Cheese Facts: Reblochon

Updated: Mar 8

Aged cheddar, creamy Brie, stinky goat. There’s nothing more pleasing to the soul than a slice of ooey-gooey cheese. But some of the world’s most popular cheeses – the kind that the people in France and Italy enjoy – don’t make their way across American borders. The FDA’s strict rules on production and import have ordered a list of strangely unique cheeses, ones that are unpasteurized and usually aged less than 60 days, illegal in the US. One of those is Reblochon cheese.


Made from unpasteurized cow's milk

Country of origin: France

Region: Haute-Savoie

Type: semi-soft, artisan, smear-ripened

Texture: close, compact, smooth and supple

Rind: washed

Color: ivory

Flavor: fruity, mild, nutty

Aroma: earthy, herbal

Vegetarian: no

Alternative spellings: Reblochon Fermier

Our Favorite Wine Pairings: Sauvignon Blanc, Dry Rose, Fruity Merlot