Reblochon Fondue

Name: Reblochon Fondue
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: New potatoes 1.75 lbs; Reblochon cheese whole form 1.1 lbs; Rosemary 2 sprigs; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it fr es br de

621

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 621
Carbohydrates g 26.4
of which sugars g 1.1
Protein g 35
Fats g 41.6
of which saturated fat g 18.9
Fiber g 2.5
Cholesterol mg 112
Sodium mg 1118

Difficulty: Very easy
Prep time: 10 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Get ready to dive into the rich flavors of the French Alps with Reblochon fondue. Seriously, it's a classic from Savoie that lets the cheese really shine. In the Haute-Savoie region, they've been crafting Reblochon since the 1200s. To be honest, its creamy, almost buttery nature is really something special. And here's the thing, this Reblochon cheese recipe skips the cream or milk you might find in other fondues. You know, focusing instead on just the cheese melted down to silky perfection.

Each bite? A rich and aromatic taste of Reblochon that makes it wonderfully simple yet indulgent. Pretty much. Typically, it’s served with roasted potatoes, crusty bread, some cured meats, and tangy cornichons. So, it's more than just food—it's an invitation to chill and enjoy some good company around the table.

This French cheese fondue stands out by keeping things pure and simple. No extras needed. Letting the true heart of the cheese come through. Melted cheese drapes over whatever you dip into it—elegant yet relaxed. Perfect for a snowy evening or a casual get-together. And look, some might mention Tartiflette, another Reblochon dish from the same area with onions and bacon, but this fondue? It keeps the spotlight on the cheese’s soft, melty qualities.

For anyone who loves Reblochon cooking methods or just enjoys melted cheese, this is the dish that never loses its charm. It's all about quality ingredients, sharing, and letting the cheese do its thing. Every dip feels a bit luxurious, yet the vibe stays easygoing and fun—capturing the heart of French alpine cuisine. Really, really good.

How to prepare Reblochon Fondue

To prepare the Reblochon fondue, start by cutting the new potatoes with the skin into four parts (1-2) to obtain wedges. Line a baking tray with parchment paper, place the potato wedges on the tray 3,

season the potatoes with a drizzle of olive oil 4, salt 5, black pepper 6

and finally, scent the wedges with fresh rosemary 7. Now the potatoes prepared this way 8 are ready to be baked in the oven for 15 minutes at 392°F (200°C) in a preheated static mode oven. Bake the potatoes until they are golden and have formed a light crust on the surface 9.

Now prepare the Reblochon fondue: cut the cheese into 4 large slices, remove the outer crust from each slice 10, place the slices in a round terrine (ceramic or terracotta) that can hold the Reblochon form, which measures about 5-5.5 inches (13-14 cm) in diameter and 1.4 inches (3.5 cm) thick 11. Bake the terrine in a preheated oven at 392°F (200°C) for about 25/30 minutes, the fondue will be ready when the cheese is completely melted 12. Serve the Reblochon fondue hot with the roasted potatoes, and if you like, you can also accompany the dish with a platter of cold cuts.

Storage

It is recommended to consume the Reblochon fondue hot, immediately.
It is not recommended to store in the refrigerator or freezer.

Trivia

Reblochon is produced in round shapes and is recognizable by its saffron-colored crust, which has a white mold called mousse on its surface. The paste is yellow and creamy.
Originating from Savoy, Reblochon has been produced since the 13th century and in 1958 obtained the Appellation d'Origine Contrôlée. The origin of Reblochon production is linked to a fraud perpetrated by shepherds against landowners: the shepherds, having to go to the milk weighing at the mountain pastures, would not completely milk the cows and would finish milking after the weighing, with the milk thus obtained, they produced this excellent cheese.
In Italy, there is a similar cheese widespread in Val di Susa and Canavese.

Advice

Those who, like me, have lived in the mountains, cannot help but be moved by this recipe. Reblochon fondue is delicious, but it is equally exquisite, should you not find this cheese, with taleggio (stronger version) or brie (milder version). The choice is yours!

For the translation of some texts, artificial intelligence tools may have been used.