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Reblochon is the fourth best-selling cheese in France. Unfortunately, you will not find raw milk Reblochon in America, due to a recent change in FDA policy. So, the only way to really experience this gem is to make it yourself. With this month's fabulous recipe, we'll all be able to enjoy this fantastic cheese once more.
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp MM100 Culture
  • 1/4 tsp Thermo B Culture
  • 1/16 tsp C70 Geotrichum Candidum
  • 1/32 tsp C10 Bacteria Linens
  • 4ml Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • 5 Small Tomme Cheese Molds
  • 3 lb Weight for Pressing
  • Butter Muslin
  • Draining Mat
  • Wood Aging Board
  • Washed Rind Cheese Wrap