Reblochon in 4 seasons | Le Grand Bornand

Reblochon from Savoie: much more than just a cheese…

As the leading agricultural commune in Haute-Savoie, Le Grand-Bornand is the birthplace of farmhouse Reblochon. Since its arrival in the 13th century, Reblochon has been a favourite with gourmets and lovers of good food… and with good reason: farmhouse Reblochon and its green casein disc – which distinguishes it from the dairy Reblochon produced in cooperatives, which features a red disc – strives to preserve, whilst adapting to modern constraints, the traditional expertise that guarantees its inimitable taste: it is produced twice a day at the very site where the cows are milked, using milk from a single herd—comprising mainly Abondance cows—and the animals are fed exclusively on grass in summer and hay in winter. All these factors guarantee the quality of this cream cheese, perfect for serving… on a cheese board!

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Alpine descent October 2022 J.cathala Ot Le Grand Bornand 1

Le Grand-Bornand is home to 2,000 cows for just over 2,000 residents, and accounts for more than a third of the annual production of farmhouse Reblochon within the AOP zone… all year round.

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Reblochon J.cathala Ot Le Grand Bornand
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© J. Cathala

Its origins

In the 13th century, peasants paid their landlords based on the amount of milk produced in a day. At the time of the inspection, the farmer would cleverly milk the cows only partially to pay less rent. As soon as the inspector left, he would carry out a second milking. The milk obtained in this way was undoubtedly not very plentiful, but very rich in cream, ideal for making cheese.
Reblochon therefore owes its name to this little trick, known locally as the ‘Rebloche’, as in the local dialect ‘Re-blocher’ means to squeeze the cow’s udder a second time.

Dairy Reblochon and farmhouse Reblochon

The dairyman:

The cheese is made once a day
the milk used is collected from several farms
production may be mechanised
the cheese is made in a cooperative or cheese dairy within 24 hours of milking
Reblochon contains a red casein tablet

The farmer:

The cheese is made twice a day, immediately after milking
The milk used comes from a single herd, each farmer’s own herd
Production is entirely manual
The cheese is made on the farm immediately after milking
Reblochon features a green casein disc and a ‘Reblochon fermier’ logo on its packaging

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43aravis Tvattard Reblochon H20
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© TILBY VATTARD

key facts

a Protected Designation of Origin (PDO) since 1958
only three breeds of cow are authorised for the production of Reblochon milk: Abondance, Montbéliarde and Tarine. Their diet consists mainly of grass and hay (sourced from the appellation area and supplemented with GMO-free cereals).
In winter, the farmers and cows stay at the foot of the mountains in the ‘lower farm’, and in spring they move up to the ‘upper farm’ in the mountain pastures for four to five months.
Around 4 litres of milk are needed to make one cheese weighing between 450 and 550g.
The milk comes from the cow at 35°C and is turned into cheese immediately after milking, before it has even had time to cool.
From milking through to ripening, eight stages are required to make it.
Reblochon contains only 27% fat!

Everything you need to know about Reblochon

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E17 195 Agriculture B.delerue Le Grand Bornand

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Cow Pointe Percee C. Chabod Le Grand Bornand Tourism

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50aravis Reblochon Tvattard E20
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© TILBY VATTARD

Our recipes featuring Reblochon de Savoie

Reblochon de Savoie enhances a wide variety of dishes, whether raw or cooked, sweet or savoury. It can be enjoyed in both summer and winter, and its distinctive flavour complements raw vegetables, gingerbread or a creamy asparagus soup just as well. This typical Alpine cheese can be enjoyed all year round:

In winter in a reblochonnade, a tartiflette, a risotto, a macaroni gratin or a burger.
In spring, in stuffed courgettes, fresh open sandwiches, a spring salad, maki rolls or coleslaw.
In summer, in appetiser platters and verrines, a Reblochon mousse or a sun-ripened vegetable escabèche.
In autumn, in a pizza with melted Reblochon, a sweet potato tart, a kale stir-fry or stuffed aubergines.