Roasted "Reblochon"

In the French Alps, Reblochon, a bloomy-rind cow's milk cheese, is melted in a special brazier for reblochonnade—a meal of the melted cheese served with roasted sausages, boiled potatoes, and other bites. While unpasteurized Reblochon isn't imported to the United States, there are many American farmhouse cheeses (such as Jasper Hill Farm Little Hosmer or Sweet Grass Dairy Green Hill) that make wonderful substitutes in this reblochonnade, adapted by Food & Wine Senior Food Editor Mary-Frances Heck for home ovens.

Roasted "Reblochon"
Photo: Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Lydia Pursell
Active Time:
10 mins
Total Time:
10 mins


  • 1 (about 8-ounce) chilled wheel bloomy-rind, soft cow-milk cheese, such as Jasper Hill Farm Little Hosmer, Sweet Grass Dairy Green Hill, or Marin French Cheese Camembert

  • 1 pound small yellow potatoes, boiled until skins split

  • ¼ pound assorted ham and charcuterie

  • ½ pound fresh grilled sausages or sautéed mushrooms

  • Baguette, cornichons, mustard, and green salad, for serving


  1. Arrange a rack in top of oven or toaster oven, and preheat broiler to high. Unwrap cheese; use a thin, sharp knife to cut wheel in half lengthwise, creating two half-moons. Turn one half-moon onto its cut side; cut lengthwise through the side of cheese to create two identical halves. Arrange cheese cut side up to form a round in a small 4- to 6-inch skillet. Repeat with remaining half-moon. Keep skillets with cheese chilled until ready to serve.

  2. Just before serving, divide potatoes, charcuterie, sausage, baguette, cornichons, mustard, and salad among plates. Place skillets directly under broiler; roast cheese until top is lightly crisped and golden in spots and cheese is just pourable, 3 to 5 minutes. Working quickly, pour cheese from 1 pan over each plate. Serve immediately.

Suggested Pairing

Crisp, lemony Savoie white: Domaine Labbé Abymes

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