Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again".

Reblochon has not been available in the United States since 2004, as it is unpasteurised and has not been sufficiently aged to pass U.S. import laws concerning the pasteurization of soft and semi-soft cheese.

[2] Delice du Jura, a pasteurized soft ripened cheese, is being marketed as a close relative and a good substitute in the United States.

Reblochon is a soft washed-rind and smear-ripened[1] cheese traditionally made from raw cow's milk.

It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, bacon (lardons), and onions.