Reblochon cheese is a soft, creamy French cheese with a rich, nutty flavor and a slightly funky aroma. It’s a must-have for Tartiflette, the classic Alpine dish of melted cheese, potatoes, and lardons.
Its smooth, gooey texture and earthy depth make it perfect for melting over baked dishes, spreading on bread, or adding complexity to sauces.
But Reblochon isn’t always easy to find. Some stores don’t carry it, and in the U.S., raw-milk Reblochon is banned due to FDA regulations. If your recipe calls for Reblochon, you’ll need a cheese that delivers a similarly creamy texture with the right amount of flavor complexity.
We’ve tested different cheeses in baked dishes, cheese boards, and melted recipes to find the best replacements for Reblochon cheese. Whether you need a mild and creamy alternative, a bolder funky cheese, or even a plant-based option, these seven substitutes will keep your dish authentic and delicious.
7 Substitutes for Reblochon Cheese
Each alternative brings something unique. Some replicate Reblochon’s creamy melt, while others provide a rich, washed-rind funk that adds depth to your dish.
1. Brie Cheese
Brie is one of the best substitutes for Reblochon, offering a similar soft, bloomy rind and buttery texture.
Why it works: Brie melts smoothly and has a mild, creamy taste, making it perfect for baked dishes and cheese-based sauces. It lacks Reblochon’s signature funk, but for recipes like Tartiflette, it still works beautifully.
Best for: Tartiflette, baked pasta, cheese boards, and sauces.
How to use: Replace Reblochon with Brie in equal amounts. If you want a stronger flavor, mix it with a more pungent cheese like Munster.
If Brie isn’t available, check out these other useful Brie cheese substitutes.
2. Camembert Cheese
Camembert is a great substitute for Reblochon if you need a soft cheese with a bit more complexity.
Why it works: Camembert has a creamy interior with an earthy, mushroom-like taste, making it an excellent alternative for melting and spreading. It’s stronger than Brie but still milder than traditional Reblochon.
Best for: Cheese platters, baked dishes, and sauces.
How to use: Use Camembert in equal portions as a Reblochon substitute. If the flavor is too strong, mix it with a milder cheese like Fontina.
For more funky cheese alternatives, check out these Camembert cheese substitutes.
3. Taleggio Cheese
Taleggio is one of the closest substitutes for Reblochon in terms of texture and aroma. It has a strong, yeasty smell with a rich, creamy interior.
Why it works: Taleggio melts beautifully and has a mild but complex flavor, making it perfect for savory bakes and cheesy dishes. It’s slightly saltier than Reblochon but provides the same depth.
Best for: Tartiflette, baked potatoes, and sauces.
How to use: Replace Reblochon with Taleggio in equal portions. If you want to balance the saltiness, blend it with a mild cheese like Mozzarella.
For more washed-rind cheese options, check out these Taleggio cheese substitutes.
4. Munster Cheese
If you want a bolder, funkier substitute for Reblochon, Muenster is an excellent choice.
Why it works: Muenster has a creamy, slightly sticky texture with a strong aroma, making it ideal for dishes that need a punch of flavor. It’s saltier than Reblochon but melts just as well.
Best for: Cheese platters, tartiflette, and melted cheese dishes.
How to use: Use Munster in equal amounts as a Reblochon substitute. If the flavor is too strong, blend it with Brie or Fontina.
For more pungent cheese alternatives, check out these Muenster cheese substitutes.
5. Fontina Cheese
Fontina is a good alternative if you need a smooth-melting cheese without an overpowering aroma.
Why it works: Fontina has a semi-soft texture that turns silky when melted, making it great for cheese sauces, baked dishes, and creamy pasta. It’s less funky than Reblochon but still rich.
Best for: Cheese sauces, fondue, baked potatoes, and grilled cheese.
How to use: Replace Reblochon with Fontina in equal portions. If you need more depth, mix it with Gruyère or Taleggio.
For more melt-friendly options, check out these helpful Fontina cheese substitutes.
6. Raclette Cheese
Raclette is one of the best substitutes for Reblochon, especially if you’re making a traditional Alpine dish.
Why it works: Raclette is designed for melting and has a mild, buttery flavor with just a hint of funk, making it a fantastic swap in dishes like Tartiflette or gratins.
Best for: Tartiflette, gratins, and cheese sauces.
How to use: Replace Reblochon with Raclette in equal portions. If you need a sharper flavor, blend it with Taleggio.
For more melty cheese options, check out these Raclette cheese substitutes.
7. Reblochon-Style Cheese from the U.S
If you’re in the U.S. and can’t get traditional Reblochon, try a pasteurized version made by American cheesemakers.
Why it works: Some artisan creameries produce washed-rind cheeses that closely mimic Reblochon, offering a creamy interior and a nutty, slightly funky flavor.
Best for: Tartiflette, baked dishes, and cheese boards.
How to use: Use Reblochon-style cheese in equal portions, just like the traditional version.
Frequently Asked Questions
Brie is the closest substitute for Reblochon due to its creamy texture and mild, buttery flavor. If you need a stronger, funkier alternative, Taleggio or Munster are great options.
Yes, Camembert works as a substitute for Reblochon in Tartiflette. It has a rich, earthy flavor and melts well, though it is slightly stronger than traditional Reblochon.
Taleggio is an excellent choice for a cheese board substitute. It has a creamy texture, a pungent aroma, and a rich, tangy flavor that pairs well with wine, fruit, and crusty bread.
Yes, Raclette is a great substitute for Reblochon when melting over food. It has a mild, buttery taste with excellent melting properties, making it perfect for gratins, sandwiches, and fondue-style dishes.
Reblochon is made from raw milk and aged for less than 60 days, which does not meet FDA regulations for imported cheeses. However, some American creameries produce pasteurized Reblochon-style cheeses that closely mimic its flavor and texture.
