How to Make Reblochon Cheese at Home

 

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Introduction: What is Reblochon Cheese?

Reblochon is a soft, washed-rind cheese from the Haute-Savoie region of France. Made with cow’s milk, it’s famed for its creamy, supple texture and earthy, nutty aroma. Traditionally aged in mountain caves, Reblochon is an essential ingredient in dishes like tartiflette and pairs beautifully with crusty bread and dry white wine.

If you love artisan cheeses and want to try making Reblochon-style cheese at home, this guide provides a full, step-by-step recipe using British ingredients and kitchen equipment, all while being optimised for Google SEO and under 1000 words.

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Why Make Reblochon at Home?

Enjoy the authentic flavour of Alpine cheese

Avoid preservatives and unnecessary additives

A fun, rewarding cheesemaking experience

Impress guests with gourmet homemade cheese

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Ingredients (Makes Approx. 1–1.2kg Cheese)

6 litres full-fat raw or non-homogenised cow’s milk

¼ tsp mesophilic starter culture (e.g. MA4001 or MA4002)

1/8 tsp B. linens (Brevibacterium linens – for rind development)

½ tsp calcium chloride (if using pasteurised milk)

0.5 ml double-strength liquid rennet

Cheese salt (non-iodised) – about 2 tsp

Brine solution (18% salt in water)

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Equipment You Will Need

Stainless steel stockpot (6+ litre capacity)

Cheese thermometer

Long knife for cutting curd

Cheese mould with follower

Cheese press

Cheese mat and board

Cheese cave, fridge, or wine cooler (temperature 10–13°C, humidity 90%)

Cheese paper or wrap

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Step-by-Step: How to Make Reblochon Cheese

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Step 1: Heat the Milk

Gently warm your milk to 32°C, stirring slowly to distribute the heat evenly.

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Step 2: Add Cultures

Sprinkle the mesophilic starter and B. linens onto the surface. Let sit for 2 minutes, then stir in thoroughly. Wait for 60 minutes to allow acidification to begin.

If using pasteurised milk, add calcium chloride before stirring.

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Step 3: Add Rennet

Dilute 0.5 ml rennet in 50 ml cool water. Stir into the milk gently for 1 minute. Cover and let set for 40–45 minutes, or until you get a clean break in the curd.

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Step 4: Cut the Curd

Using a long knife, cut the curd into 1.5–2 cm cubes. Let the curds rest for 5 minutes, then stir gently for 15–20 minutes to firm them up.

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Step 5: Drain and Mould

Line a mould with cheesecloth and ladle in the curds. Press lightly by hand to remove whey. Allow the cheese to drain under light weight (about 1–2 kg) for 2–3 hours, flipping halfway through.

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Step 6: Salt and Brine

Remove cheese from the mould and salt the surface, or soak it in a brine solution for 6–8 hours. Dry the cheese at room temperature for 12–24 hours until the rind is dry to the touch.

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Step 7: Wash the Rind

Place the cheese in a humid cave or cheese fridge at 10–13°C with 90–95% humidity. After 2–3 days, begin washing the rind every 2 days with a brine solution (add a pinch of B. linens to the first wash).

This will encourage the orange-pink rind typical of Reblochon.

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Step 8: Affinage (Ageing)

Age the cheese for 4–6 weeks, flipping it every 2–3 days. As it matures, it will develop a strong aroma and creamy interior.

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Taste and Texture

When properly ripened, Reblochon has:

A soft, supple texture

A washed, edible rind

A nutty, tangy, earthy flavour

A creamy, melt-in-the-mouth centre

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Serving Suggestions

Enjoy with crusty sourdough or rye bread

Ideal melted over potatoes in tartiflette

Pairs with dry white wines like Savoie, Chardonnay, or Riesling

Serve with figs, walnuts, or honey for contrast

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Troubleshooting Tips

Dry or cracked rind? Increase humidity by storing cheese in a covered box inside the fridge.

Overpowering smell? Natural! Just ensure mould isn’t black or fuzzy.

Bitter taste? Check rennet quantity; too much can cause bitterness.

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Learn how to make Reblochon cheese at home using British ingredients and simple tools. This soft, washed-rind cheese is creamy, nutty, and perfect for tartiflette. Full step-by-step recipe under 1000 words with Google SEO.

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Final Thoughts

Making Reblochon cheese at home may seem like a challenge, but with the right tools, patience, and care, it’s entirely achievable—even in a British kitchen. Whether you're creating it for your cheeseboard or to elevate your cooking, homemade Reblochon is a creamy delight that offers a taste of the French Alps right at home.

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