5 unique Reblochon-based recipes to surprise your guests

The Reblochon is a cheese originating from Haute-Savoie that delights foodies. It is often associated with traditional dishes such as tartiflette or croziflette. However, there are many other ways to use it to magnify its flavor and enhance your everyday dishes. In this article, you will discover five unique recipes based on Reblochon, must-haves that you absolutely must know and try. Let yourself be carried away by the incomparable taste of Reblochon in these recipes that will undoubtedly amaze your friends and family.

1. The Reblochonnade Revisited

The reblochonnade is a typical recipe from Haute-Savoie that highlights this creamy and tasty cheese. This first recipe to prepare this specialty with an original twist that’s different!


  • 1 Reblochon
  • 4 medium potatoes
  • 100g of minced bacon
  • 2 thinly sliced red onions
  • 250g of Paris mushrooms
  • 25cl of dry white wine
  • Olive oil, salt and pepper


Start by preheating your oven to 180°C. Place the Reblochon in an oven-safe dish and set aside. Heat some olive oil in a pan, then add the thinly sliced onions and mushrooms after washing and slicing them. Sauté everything for a few minutes, then deglaze the pan with white wine. Let it simmer until the liquid is completely evaporated. Meanwhile, cook the potatoes either by steaming or boiling them, then slice them in rounds.

Once the vegetables are ready, add the chopped bacon and mix well so that it absorbs the flavors. Then arrange the potatoes on the Reblochon cheese, and cover them with the mixture of mushrooms, onions and bacon. Bake for approximately 20 minutes, until the cheese has melted and the vegetables are slightly golden. Serve immediately with green salad and enjoy this gourmet reinterpretation of reblochonnade.

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2. Reblochon and Pear Crepes

Discover how to make crepes sweet-savoury originals with this recipe that combines the delicate taste of Reblochon with the sweetness of pears.


  • 8 crepes
  • 1 Reblochon
  • 4 ripe pears
  • 50g of walnut kernels
  • Honey and powdered nutmeg

Preparation :

Cut the Reblochon into thin slices and set aside. Peel the pears, remove the core and seeds, then cut them into thin slices. Heat a non-stick pan and gently sauté the pear slices with a drizzle of honey for about 5 minutes.

To fill a crepe, place a few slices of Reblochon on half of it before adding some slices of caramelized pear. Sprinkle with a pinch of nutmeg and some coarsely crushed walnut kernels. Then fold the crepe in half and return it to the pan so the Reblochon melts slightly. Repeat the process for all the crepes and serve hot these delicious Reblochon and pear crepes.

3. Reblochon Cheese, Cured Ham, and Green Olive Muffins

For an original and friendly aperitif, go for these delicious savory muffins with Reblochon, prosciutto, and green olives.


  • 200g of flour
  • 1 packet of baking powder
  • 2 eggs
  • 10cl of olive oil
  • 12.5cl of milk
  • 100g of Reblochon cut into small cubes
  • 4 slices of raw ham cut into strips
  • 50g of pitted and sliced green olives
  • Salt and pepper


Preheat your oven to 180°C. In a bowl, mix the flour with the baking powder. Make a well and add in the lightly beaten eggs, olive oil, and milk, stirring to get a smooth batter. Then incorporate the diced Reblochon, slices of raw ham, and sliced olives. Season with salt and pepper to your liking.

Spread the dough in silicone muffin tins, without fully filling them. Bake for 25 minutes until the muffins are nicely golden. Let them cool before unmoulding them and serve these Reblochon, prosciutto, and green olive muffins, which will be perfect as an appetizer or for a cocktail dinner.

4. Reblochon “pizza” style sandwiches

Quick to make, these “pizza” style toasts with Reblochon will allow you to create an original and gourmet dinner in a few minutes.


  • 4 slices of cereal bread
  • 1 Reblochon
  • 150g of tomato coulis
  • 75g of chorizo in thin slices
  • 1 handful of arugula
  • Salt, pepper and oregano

Preparation :

Preheat your oven to 200°C. Generously spread the slices of bread with tomato coulis. Then cut the Reblochon into regular slices and distribute them on the toasts. Complete with slices of chorizo, then sprinkle with oregano to taste. Bake for about 10 minutes, until the cheese is well melted and the bread crust is crispy.

When out of the oven, decorate the toasts with a handful of fresh arugula and enjoy! These “pizza” style toasts with Reblochon will undoubtedly make a sensation during an impromptu meal with friends or family.

5. The light Reblochon and seasonal vegetable quiche

Marry Reblochon cheese with seasonal vegetables in this original recipe for a light and tasty quiche.


  • 1 shortcrust pastry
  • 1 Reblochon
  • 2 zucchinis
  • 2 peppers
  • 3 eggs
  • 10cl of light liquid cream
  • Salt, pepper and Provencal herbs


Spread the shortcrust pastry in a tart mold and prick it with a fork. Wash and cut the zucchini into thin slices, then seed and also cut the peppers into strips. Arrange these vegetables on the pastry. In a salad bowl, beat the eggs with the cream and season with salt, pepper, and Provence herbs.

Cut the Reblochon into regular slices and distribute them over the vegetables. Then pour the egg mixture on top. Bake for about 40 minutes at 180°C, until the quiche is nicely golden. This light quiche with Reblochon and seasonal vegetables is ideal for a light meal accompanied by a green salad.

With these five unique and tasty recipes, you now have all the cards in hand to surprise your guests and delight their taste buds with the delicious cheese that is Reblochon.

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