A guide to Reblochon — the Alpine washed-rind cheese — and tartiflette, the molten potato gratin built around it.
Reblochon is a soft, nutty, washed-rind cheese from the French Alps, and it's the heart and soul of tartiflette — the gloriously rich potato, bacon, and cheese gratin that has become a ski-resort classic. To understand one is to understand the other.
What Reblochon Is
Reblochon de Savoie is a Protected Designation of Origin (AOP) soft cow's-milk cheese from the Haute-Savoie and Savoie regions of the French Alps. Its name comes from the word reblocher, meaning roughly "to pinch the cow's udder again" — a nod to its origins. Historically, farmers who paid rent based on milk yield would under-milk their cows during inspection, then fully milk them afterward; that rich second milking was used to make Reblochon.
Flavor and Texture
Reblochon has a soft, supple, creamy paste beneath a thin, washed, downy rind that ranges from pale orange to ivory. The flavor is mild yet distinctive — nutty, fruity, and faintly farmyard, with a creamy richness and a subtle washed-rind funk that's gentle compared to cheeses like Époisses. When ripe, it's soft and oozing, with a savory depth that melts beautifully. The rind is edible and adds character.
What Is Tartiflette?
Tartiflette is a hearty gratin from the Savoie region built around Reblochon. Sliced potatoes are layered with sautéed onions and lardons (bacon), often deglazed with white wine, then a whole Reblochon is split horizontally and laid cut-side down on top before the dish is baked. As it cooks, the cheese melts into a molten, golden blanket that soaks into the potatoes. Interestingly, the modern dish was popularized in the 1980s, partly promoted to boost Reblochon sales — and it succeeded spectacularly.
How to Make Tartiflette
The classic method: parboil and slice waxy potatoes, fry onions and lardons until golden, deglaze with a splash of dry white wine, then layer everything in a baking dish. Top with a whole Reblochon halved through the middle, rind up or down, and bake until bubbling and browned. The result is rich, comforting, and unmistakably Alpine — perfect après-ski food.
How Else to Use Reblochon
Beyond tartiflette, Reblochon is excellent simply on a cheese board at room temperature, paired with crusty bread and charcuterie. It melts wonderfully in other gratins and over potatoes, and pairs naturally with the crisp white wines of Savoie, as well as light reds and dry cider.
Buying and Storing
Reblochon is sold as a small round, often in a wooden box or on a thin wooden disc. Choose one that yields gently when ripe. Keep it wrapped in the fridge and bring it to room temperature before serving. Note that authentic AOP Reblochon is made from raw milk, which affects its availability in some countries.
Frequently Asked Questions
What does Reblochon taste like?
Mild, nutty, and fruity with a creamy texture and a gentle washed-rind savoriness — far milder than the strongest stinky cheeses.
What is tartiflette?
A Savoyard gratin of potatoes, onions, and bacon topped with a whole Reblochon and baked until molten.
Can you eat the rind of Reblochon?
Yes, the thin washed rind is edible and adds to the cheese's flavor.