Reblochon is a French cheese from Savoie. Reblochon is produced in the valleys of Thônes and Val d'Arly. Its name comes from the Savoie term "re-blocher" Reblochon is a cheese containing cow's milk. The cheese is a soft paste with a washed crust with an average weight of 450 grams. Its crust is yellow saffron, covered with fine white foam, which shows it has been well-refined in a fresh cellar. Its optimal consumption time is between May and September after a refining of between six and eight weeks. It is also excellent from March to December. Reblochon has a hazelnut taste which remains in mouth after having tasted its flexible and consistent paste. It is a vital ingredient of tartiflette, a Savoyard gratin with potatoes, cream and pork. 17,404 tons of Reblochon were produced in 2002.