Petit Reblochon | ūü¶ÜThe Bow Tie Duck Manila

Petit Reblochon

The tartiflette cheese

This alpine cheese is semi-soft and made from unpas¬≠teur¬≠ized cow milk. It orig¬≠i¬≠nates from the mas¬≠sif de Aravis, in the Th√īnes region of Haute-Savoie, France.


The Reblo­chon is an award-win­ning cheese, hav­ing earned the Bronze medal at the 2014 World Cheese Awards.

Matured for at least four to eight weeks, it has an edi¬≠ble washed rind in a light beige col¬≠or, and exudes an her¬≠by, earthy aro¬≠ma. Inside, its tex¬≠ture is com¬≠pact, and smooth and sup¬≠ple. Its mild nut¬≠ty fla¬≠vor is deli¬≠cious and del¬≠i¬≠cate, giv¬≠ing off fruity notes.


Like many alpine cheeses, the Reblo¬≠chon is excel¬≠lent on its own or as part of a cheese plat¬≠ter. Serve it with fresh, crusty bread and some nuts or dried fruit. Pair with a Savoie wine for max¬≠i¬≠mum enjoyment.

Make sure to serve the cheese at room tem¬≠per¬≠a¬≠ture to ful¬≠ly bring out its bril¬≠liance. Take it out of the refrig¬≠er¬≠a¬≠tor at least two hours before serv¬≠ing. But to tru¬≠ly make it shine, we sug¬≠gest try¬≠ing the Reblo¬≠chon as a tar¬≠ti¬≠flette, a mouth-water¬≠ing tra¬≠di¬≠tion¬≠al win¬≠ter dish, well-loved in the Alps. It‚Äôs per¬≠fect for cold¬≠er days, and easy to make.

  • Boil some pota¬≠toes in salt¬≠ed water; let cool before peel¬≠ing and slicing.
  • Saut√© some onions and bacon on a pan, adding a splash of white wine when both are ten¬≠der. Add salt and pep¬≠per to taste.
  • Lay¬≠er some pota¬≠to slices on the bot¬≠tom of a but¬≠tered casse¬≠role pan/‚Äčpie plate.
  • Pour the bacon-onion mix¬≠ture, then cov¬≠er with anoth¬≠er lay¬≠er of potatoes.
  • Spread some cr√®me fraiche before lay¬≠er¬≠ing your slices of Reblo¬≠chon on top.
  • Bake in the oven, and voila! A tar¬≠ti¬≠flette‚ÄČ‚ÄĒ‚ÄČa very, very good dish that will make you want to lick your emp¬≠ty plate.


The word Reblo¬≠chon comes from ‚Äč‚Äúreblocher,‚ÄĚ which means, ‚Äč‚Äúto pinch a cow‚Äôs udder again.‚ÄĚ Dur¬≠ing the 14th cen¬≠tu¬≠ry, landown¬≠ers would tax farm¬≠ers based on the amount of milk their cows pro¬≠duced. The farm¬≠ers would then not ful¬≠ly milk their cows, not until after their landown¬≠er had mea¬≠sured the yield. The milk that comes from the sec¬≠ond half of the milk¬≠ing ends up much rich¬≠er, which con¬≠tributes to the creami¬≠ness of the Reblochon.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Soft cheeses with del¬≠i¬≠cate rinds need to breathe, so they are best placed in glass con¬≠tain¬≠ers lined with paper tow¬≠els to absorb extra mois¬≠ture. Leave the lid open a tiny bit for air to cir¬≠cu¬≠late and don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age. Your cheese will be fine for up to one month, unless oth¬≠er¬≠wise stat¬≠ed in best before date stamped on the label.