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Reblochon Recipe (Traditional)

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Reblochon is a fantastic, small disc of cheese that oozes out of its rind to greet you with beautiful aromatics and flavors. It is also a cheese traditionally made with raw milk that ripens in less than 60 days. And herein lies the problem, because it is made from raw milk and aged just under 2 months it does not pass our US regulations and has been a restricted import for the past few decades. Yes, there is a pasteurized version, but it's just not the same cheese. But because we're home cheese makers we can make this wonderful cheese ourselves. Enjoy!
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp Flora Danica, MM 100 or Aroma B Culture
  • 1/8 tsp MY800 Thermophilic Culture
  • 1/4 tsp PLA Brevibacterium
  • 3ml (5/8 tsp)Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • 1/2 tsp Calcium Chloride (for pasteurized milk)


  • Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • 4 Small Tomme Cheese Molds
  • Butter Muslin
  • 3-4 lb Weight for Pressing
  • Draining Mat
  • Wood Aging Board
  • Washed Rind Cheese Wrap