The existence of the Reblochon this cheese was a well-kept secret within the Haute-Savoie for many years. The cheese was made from milk which was withheld (lait de rebloche) when the tax collectors came to check the milk yields. The farmers did not milk the cows dry. They then finished the milking after the inspectors had gone. This milk was made into a cheese for home use.
Reblochon is made in pinkish-gray discs with a washed rind. The paste is very supple with a number of small holes. It has a fairly pungent aroma but a mild, fruity, and creamy flavor which is quite excellent.
Once cut the Reblochon will ooze from its rind, releasing the aromas of wild flowers and herbs of the Haute-Savoie mountains.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.