The existence of the Reblochon cheese was a well-kept secret within the Haute-Savoie for many years. The cheese was made from milk which was withheld (lait de rebloche) when the tax collectors came to check the milk yields. The farmers did not milk the cows dry. They then finished the milking after the inspectors had gone. This milk was made into a cheese for home use.

A true Reblochon is an AOC cheese and is made with raw milk. This type of cheese is very hard to get into the US. A Reblochon-type Tomme cheese made by the same Fromagerie that makes the AOC Reblochon. The next best Reblochon is made with pasteurized cow's milk and is a pinkish-gray discs with a washed rind. The paste is very supple with a number of small holes. It has a fairly pungent aroma but a mild, fruity, and creamy flavor which is quite excellent.

Once cut the cheese will ooze from its rind, releasing the aromas of wild flowers and herbs of the Haute-Savoie mountains.