Reblochon is a soft, washed-rind cow's-milk cheese from the Savoie Alps of south-eastern France — a small flat disc with a thin, downy, pinkish-orange rind and a supple, creamy ivory paste. It is mild, milky and nutty with a faint barnyard tang, and is the cheese that melts into tartiflette, the great Savoyard potato-bacon-and-cheese gratin.