Reblochon — Cups to Grams

Measuring Reblochon: Cubed, Sliced, and Melted

Reblochon is a semi-soft Alpine cheese with a creamy, pliant paste that packs differently depending on preparation. The washed rind adds slight surface resistance, and the interior has a supple, yielding consistency that makes measuring by volume noticeably variable compared with harder cheeses.

Cubed, 1-inch (145g/cup): Used in gratin dishes and cheese boards. Irregular cube shapes leave air pockets throughout the cup. A standard 450g wheel yields approximately 3 cups cubed once the rind is trimmed (rind loss is minimal — only about 3–5% by weight, and the rind is edible).

Sliced thin (125g/cup): The layering form used in tartiflette. Thin slices arranged horizontally in a measuring cup overlap but still trap considerable air between layers. A 450g wheel sliced into 5mm rounds yields about 3.6 cups sliced.

Melted (225g/cup): Once melted, the fat and protein matrix collapses into a dense liquid. Melted weight approximates other full-fat semi-soft cheeses. For sauce calculations, expect 145g cubed to yield approximately 100–110ml of melted cheese sauce.

Tartiflette: The Definitive Reblochon Recipe

Tartiflette is the signature Savoyard gratin that made Reblochon internationally famous. The dish is a simple layering of boiled potatoes, sauteed lardons and onions, creme fraiche, and an entire Reblochon wheel placed rind-side up and baked until golden. Despite its humble origin — it was popularized in the 1980s by the Reblochon trade association as a marketing vehicle — it is now a canonical Alpine comfort food served in ski chalets across the Alps.

Standard recipe for 4 servings: 1 kg waxy potatoes + 450–500g Reblochon (1 whole round) + 200g lardons + 2 medium onions + 200ml creme fraiche. Parboil potatoes whole 15–20 minutes until almost tender. Slice into 5mm rounds. Fry lardons until rendered, add sliced onions, cook until golden (10 minutes). Layer potatoes then lardon mix in a buttered 30cm gratin dish. Pour over creme fraiche evenly. Halve the Reblochon equatorially — two flat discs — and place both halves rind-up over the surface. Bake 200 degrees C for 20–25 minutes.

AOC Rules and the US Import Situation

Reblochon received Appellation d'Origine Controlee (AOC) certification in 1958 — one of the first French cheeses to receive formal geographic protection. The rules require: production in specific communes in the Haute-Savoie department, raw milk from Abondance, Montbeliarde, or Tarine cows, minimum 45% fat in dry matter, washed rind formed by rubbing with brine, and a minimum 15-day affinage (aging). Two grades exist: Reblochon Fermier (farmhouse, marked with a green casein label) and Reblochon Laitier (creamery, marked with a red label).

US regulations under 21 CFR 133 prohibit the import of raw-milk cheeses aged fewer than 60 days — and Reblochon is aged only 6–8 weeks. This makes authentic French AOC Reblochon illegal for commercial sale in the USA. Some US and Canadian producers make pasteurized Reblochon-style rounds that are similar in texture but milder in flavor. Specialty French cheese shops sometimes import the wheel as a licensed exception, but it is not reliably available.

For cooks in the USA seeking the tartiflette experience, Raclette (widely available, similar fat and melt) is the best substitute. Fontina Val d'Aosta, Appenzeller, or Gruyere also work — each brings a different flavor but achieves the same creamy, melted gratin effect.

Flavor Profile and Pairing

A ripe Reblochon Fermier is one of the more complex semi-soft cheeses: the washed rind develops Brevibacterium linens bacteria that produce the distinctive reddish-orange surface and the savory, slightly barn-like aroma. The paste is creamy, elastic, and mild-to-tangy — less intense than Epoisses or Munster but significantly more savory than Brie. The raw-milk versions have a complexity of grassy, buttery, and faintly mushroomy notes that pasteurized versions lack.

Pairing: Savoie white wines (Apremont, Roussette de Savoie) are the traditional regional match — their mineral freshness and low oak complement the richness of the cheese. For reds, a light Gamay or young Pinot Noir works better than a tannic Cabernet. On a cheese board, serve with walnut bread, dried apricots, and cornichons. The temperature window matters: too cold and the paste is dense and flavorless; too warm and it becomes excessively runny and the aroma intensifies to an unpleasant level.

Substitutes and Practical Alternatives

When authentic Reblochon is unavailable, choose your substitute based on application. For cooking (tartiflette, gratins): Raclette cheese is the best all-purpose substitute — it has a similar fat content (~45%), melts smoothly under heat, and is widely available in the USA and UK. Use the same weight: 450g Raclette per full tartiflette recipe. Fontina Val d'Aosta (Italian PDO) is slightly more elastic when melted but equally delicious. Gruyere works but is harder and delivers a firmer, less creamy melt.

For cheese boards: Pont-l'Eveque (Normandy PDO) is the closest in aroma profile — similarly washed-rind, semi-soft, and moderately pungent. Munster-Gerome (Alsatian PDO) is more intense. Epoisses is significantly more pungent and runnier — suitable if you want to escalate the intensity. Livarot, also from Normandy, has a similar washed-rind character but is slightly firmer.

All substitutes measure approximately 1:1 by cup for sliced or cubed forms. Conversion weight per cup ranges from 120–150g across all comparable washed-rind semi-soft cheeses.