If one village had to embody reblochon, it would be Le Grand-Bornand. At the heart of AOP country, the commune still has many farms, right into the valley, and cattle farming remains a major activity. Discovering reblochon here isn’t visiting a museum: it’s stepping into a working farm, seeing the milking and the making, and tasting the cheese where it’s born.
Reblochon, a mountain story
Reblochon was born of a farmers’ trick: long ago, they “reblocheaient” (milked) the cows a second time in secret, and this rich milk made a creamy cheese. Now AOP, it’s made from raw milk on the Aravis farms and aged in cellars. In Le Grand-Bornand, this tradition is very much alive, from the summer pastures to the village barns.
What you can do
- Visit a farm: watch the milking and the making, meet the producers, and taste farmhouse reblochon on the spot. The most authentic experience.
- The Wednesday market: one of the most renowned in the Aravis, ideal to meet the producers and put together a terroir basket.
- Taste and take home: farmhouse reblochon by the slice, but also tomme, sérac and the valley’s charcuterie, to savour or take away.
Booking
Farm visits and tastings are booked directly with the producers and the Le Grand-Bornand tourist office. The milking and making times are fixed (often early morning and late afternoon): ask ahead so you don’t miss them.
Good to know
When? All year, but summer lets you see the herds on the pastures. Visits follow the milking times.
With the family. Farm visits are a big hit with children: animals, milking, tasting.
Farmhouse or dairy reblochon? Farmhouse is made on the farm, from the raw milk of a single herd (green label); dairy in a creamery. Taste both to compare.
To take home. Reblochon travels well over a few days; ask the producer for advice on keeping it.
See also in Le Grand-Bornand
Walk to the pastures with a hike, or explore them by e-bike. Back to the destination: Le Grand-Bornand.