Reblochon is a soft washed-rind and smear-ripened French cheese made by mixing the milks of three different breeds of cow: abondance, tarine, and montbéliarde. The cheeses are put into a cellar to dry, and are turned every 2 days and washed with whey. Reblochon is a well-proportioned cheese with a nutty aftertaste that contrasts with a strong odour of the cellar. The creamy cheese often has a herbal aroma. From this process, the rind turns a orange-yellow with a velvety texture.
Made in the Alpine region of Savoie from raw cow's milk. It has its own AOC designation.