Cheese made of whole raw cow's milk with a pressed, uncooked paste, presented in the form of a flat cylinder weighing around 500 grammes.

Geographical area : Around 200 communes spread across the départements of Savoie and Haute-Savoie.

Reblochon owes its existence to a farmer who, during the late Middle Ages, sought to conceal part of his milk production in order to lower the rent he had to pay the owners of the mountain pastures. This he did by making the milk into cheese. Not until the 18th century was the cheese first sold commercially, and its development dates from the 19th century.