Reblochon: The Cheese Born From Tax Evasion

Reblochon: The Cheese Born From Tax Evasion. Reblochon is a soft, washed-rind cheese from the French Alps with a nutty, hazelnut character and a bark bolder than its bite — but its real story starts with a medieval tax dodge. In the fourteenth century, farmers in the Thônes valley deliberately under-milked their cows when the landlord's rent collector came to measure the yield, then finished milking in secret once he'd left. That richer, hidden "second milking" — reblocher in the local dialect — became the cheese we know today.

This episode traces Reblochon from that act of quiet rebellion through its life as fromage de dévotion, given to Carthusian monks in exchange for blessings, to its 1958 AOC and the ongoing fight to protect it — including a 2023 acquisition by France's largest dairy group that has smaller producers watching closely. We break down the two legally protected types, fermier and laitier, why the green dot matters, and why the American market has been almost entirely cut off from real Reblochon since 2004.

We also get into the practical side: the three alpine cow breeds behind it, why the summer alpage cheese is considered the finest expression of the style, and how to serve, store, and eat it properly — including why cold Reblochon is a shadow of what it should be. And yes, we talk tartiflette, including the inconvenient truth about when it was actually invented.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the cheeses, chefs, and regions that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more.

Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more.

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