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Exceptionally creamy, Reblochon has a strong, herbal aroma and nutty aftertaste. Try Reblochon melted on a baked potato or in a potato casserole, and pair it with a sweet white or light red wine.

recipes featuring Reblochon

Origin Rhône-Alpes, France

Production & Aging Washed rind, aged for 6 to 8 weeks

Appearance White, bloomy rind with a pale yellow paste

Taste & Texture Soft, creamy texture, strong herbal aroma, and a nutty aftertaste

Wine Pairing Suggestions Beaujolais

Similar Cheeses Beaufort, Tomme de Savoie



  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese


  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4