3 Cheese Options That Can Replace Reblochon

Reblochon cheese substitutes offer remarkable alternatives when this creamy French delicacy remains out of reach for many cheese lovers.

Since authentic Reblochon isn't widely available outside Europe, finding suitable replacements becomes essential for recreating those distinctive Alpine flavors.

Several soft-ripened varieties can mimic its earthy notes and buttery consistency without compromising the overall taste experience.

Most alternatives provide similar melting properties that work wonderfully in traditional dishes, though subtle differences in tanginess may exist.

The right substitute depends largely on what aspects of Reblochon matter most to you - whether texture, aroma, or that characteristic farmhouse quality.

With so many excellent options at cheese counters worldwide, recreating those beloved recipes becomes possible regardless of geographical limitations.

The following guide will help you navigate through delicious alternatives that capture the essence of this beloved French cheese.

What Is Reblochon Cheese?

Reblochon cheese is a creamy French cheese known for its gentle flavor and smooth, rich texture, making it a favorite in both snacking and cooking:

Origin: Reblochon comes from the Savoie region of the French Alps and is made from raw cow’s milk, giving it a buttery taste and slightly earthy aroma.
Appearance: It has a pale yellow, edible rind that’s soft and covered with a light white bloom, and the inside is always smooth and creamy.
Flavor: The cheese is mild, nutty, and a little fruity, with a delicate tang that grows stronger as it ripens.
Culinary uses: Reblochon is famously used in the French dish tartiflette, melted over potatoes and bacon, but it’s also delicious on a cheese board or melted into sauces, sandwiches, or even scrambled eggs.
Serving tip: It’s best enjoyed at room temperature, so the texture stays creamy and the flavor really stands out.

Reblochon’s Role in Traditional Dishes Like Tartiflette

Reblochon plays a special part in French cooking, especially in the beloved Alpine dish called tartiflette, where its creamy texture and nutty flavor turn simple ingredients into something unforgettable:

Main role: In tartiflette, Reblochon is layered over cooked potatoes, bacon, and onions, then baked until the cheese melts into every bite, creating a rich, gooey, and comforting casserole.
Melting magic: Reblochon’s smooth melt is key, it coats the dish, binding all the flavors and keeping the potatoes moist without overpowering them.
Classic comfort: The cheese brings a unique mildness and a touch of earthiness, making tartiflette especially cozy for winter meals or sharing with friends and family.
Beyond tartiflette: Reblochon can also be melted on bread, added to gratins, or paired with cured meats and pickles for a classic French mountain snack.

Ideal Reblochon Cheese Replacements

Reblochon cheese not making it into your ingredients list can be worked around by adding another cheese that suits the same role. Preparation keeps its steady rhythm.

Fontina Cheese

Fontina cheese, a close relative to Reblochon, stands out with its nutty flavor and creamy texture that melts beautifully in many dishes.

This Italian cheese offers a mild to medium-sharp taste with a semisoft to hard texture, containing about 45 percent milk fat and sharing similarities with its French cousin.

Swedish, Danish, and American versions tend to be milder with a softer consistency compared to authentic Italian Fontina.

Though some people may find its strong aroma off-putting, the cheese's distinctive savory qualities make it worth trying.

Port Salut Cheese

Port Salut cheese hails from France's Pays de la Loire region, earning its name from its place of origin.

The cheese offers a mild flavor despite sometimes having a strong odor that intensifies over time without affecting its taste.

Many cheese lovers appreciate its super-soft, creamy texture that develops after an extra-long curing period with skimmed milk.

This semisoft cheese bears striking similarities to Reblochon in both aroma and texture, making them nearly indistinguishable by flavor alone.

Raclette Cheese

Raclette stands as one of the most exclusive Alpine cow's milk cheeses, available only in specialized stores and grocers with extensive European cheese selections.

This nutty, creamy cheese offers distinctive notes of spice and a fruity aftertaste that some people need time to appreciate, while remaining slightly milder than regular Swiss cheese.

Its buttery, smooth texture makes raclette perfect for melting since the fat content doesn't separate into greasiness like other high-fat cheeses do.

The rich, versatile flavor enhances numerous dishes requiring melted cheese, making it an excellent Reblochon replacement.

Wine Pairing and Serving Suggestions With Reblochon Cheese Swaps

Reblochon cheese has a creamy, nutty taste, so when you swap it out, it’s important to pick wines and serving ideas that still let your dish shine:

Choose Wine

Light white wines like Pinot Gris, Sauvignon Blanc, or a young Chardonnay cut through richness and refresh your palate between bites.

Try Red

Fruity Gamay or Pinot Noir with soft tannins works well, especially with mild and creamy cheese swaps.

Serving Ideas

Serve with warm baguette slices, boiled new potatoes, or crisp apple wedges to add texture and gentle contrast.

Add Extras

Cured meats, cornichons, and a simple green salad bring extra flavor and make a great cheese board or meal, whether you use traditional Reblochon or a substitute.

Reblochon Cheese Replacements: Cheese Lover’s FAQ

1. Are there vegetarian alternatives to Reblochon cheese?

Yes, some Brie, Camembert, and soft-rind cheeses are made with vegetarian rennet. Always check the label to be sure.

2. Can I use Reblochon cheese substitutes in tartiflette?

Absolutely, Fontina, Raclette, or a mix of Brie and Camembert will melt well and provide a creamy, rich layer for tartiflette.

3. What’s the best substitute for Reblochon cheese in salads?

Brie or Camembert add a soft, creamy bite to salads, though the flavor will be less earthy than Reblochon.

4. Can I find Reblochon cheese substitutes outside of France?

Fontina, Raclette, Brie, and Camembert are widely available in most supermarkets and cheese shops outside of France.

5. Will using a substitute affect the appearance of my dish?

Some substitutes, like Brie, may be paler or creamier, but most will melt nicely and look appealing in baked dishes.

6. Are there lactose-free alternatives to Reblochon cheese?

Lactose-free versions of Brie and Camembert exist, or try aged cheeses with naturally lower lactose, like aged Fontina.

7. Can I mix cheeses to mimic Reblochon?

Yes, blending Fontina with a little Brie or Camembert can create a creamy, complex flavor close to Reblochon’s unique profile.