Reblochonare

Reblochonare is a term used in Alpine dairy lore to describe a traditional community-based approach to producing soft, washed-rind cheeses inspired by the better-known Reblochon style. The word is encountered mainly in regional writings and local histories rather than as a formal cheese designation. In this context, Reblochonare refers to a network of small dairy producers and cooperatives in parts of the Savoy and Haute-Savoie regions who emphasize a terroir-driven method of cheese making.

Etymology and meaning draw from the historical practice of “reblocher,” or milking again, which in medieval Savoyard tax arrangements related to milk collection. The suffix "-are" signals a collective or practice, so Reblochonare came to denote both the cheese-making method and the community behind it. This usage contrasts with the official AOC designation of Reblochon, a distinct, regulated cheese from the same regional milieu.

Geography and culture are centered in the French Alps, with associations historically linked to the valleys around Thônes, the Arly watershed, and adjacent pastoral zones. The tradition aligns with seasonal grazing in alpine meadows, careful milk handling, and aging in cool cellars. Reblochonare-style cheeses are typically produced from cow’s milk, pressed into round forms, and ripened for a few weeks to achieve a soft, creamy interior with a pale rind. They share culinary roles with Reblochon, often served with crusty bread, charcuterie, or melted into regional dishes such as gratins and pairings common to Savoyard cuisine.

Today, Reblochonare remains a regional cultural reference rather than a formal label, reflecting artisanal practices that persist alongside broader modern production.