Reblochon cheese - where to find in SF?

[bobabear]

Hi! I am going to make a tartiflette for my husband's birthday and to make a proper one, I need Reblochon cheese. Does anyone know where to find this in SF? Much appreciated.

[chefj]

The Pasteurized Substitute that is being produced is called "Delice du Jura" and is very good but lacks some of the complexity of the Reblochon AOC.
As Chow EB said there was a time when Mongers where selling a supposed Reblochon that had been aged longer and had a slightly altered name, but I only saw it wholesale and not for years now.

[Robert Lauriston]

Real Reblochon is illegal in the US because it's raw-milk and aged for less than 60 days. If you find something with that name on the label it's made for export and not going to taste the same so you might be better off using a legal (because aged slightly longer) raw-milk cheese such as Epoisse.

Say Cheese, Cowgirl, 24th St. Cheese Co., Whole Foods, Cheese Plus, Cheese Boutique, Mission Cheese

[bobabear]

Thanks, Robert! Helpful as always. I am going to substitute a cow-milk soft triple cream instead. Epoisse sounds great!

[sparky403]

I would also check with Gourmet and more for a sub - they're in hayes valley in sf and know their stuff

[chow_eb]

> Real Reblochon is illegal in the US because it's raw-milk and aged for less than 60 days.

True, but the Cheese Primer says that reblochon is usually aged around 55 days.

It says that some U.S. importers have asked the distributers to have some of the cheese aged _just a few more days_ (5) for the U.S. market.

I haven't been able to find it though.

If some purist French cheesemakers have a problem with that (those very few extra days, and only for export), then they must not have been reading the financial news about what's happening in the E.U.

[Robert Lauriston]

It's a bit complicated, but Reblochon is illegal in the US:

http://www.sfgate.com/food/article/Fr...

[bobabear]

Nevermind - just found out the unpasturized milk used in the cheese is banned in the USA, so no imports :(

[wally]

I believe Andante makes a Reblochon-like cheese.

[Robert Lauriston]

The closest thing she makes would be Legato, which is modeled after Camembert, but made with pasteurized milk.

I've never had a domestic cheese that was very similar to Reblochon or raw-milk Camembert (which is similar to Reblochon).