3 syllables: Re, blo, chon. Stress on blo.
ruh-BLOH-shaw
/ɹəˈbloʃɔ̃/
Reblochon is pronounced ruh-BLOH-shaw (/ɹəˈbloʃɔ̃/). It has three syllables (Re-blo-chon), with the stress on "blo". Reblochon is a soft, washed-rrier French cheese with a creamy interior and a strong, earthy aroma. Typically aged for several weeks, it melts smoothly and is often enjoyed melted or on warm dishes. The term refers both to the cheese itself and the traditional cooperative farming method from the Savoie region.
nounReblochon is a soft, washed-rrier French cheese with a creamy interior and a strong, earthy aroma. Typically aged for several weeks, it melts smoothly and is often enjoyed melted or on warm dishes. The term refers both to the cheese itself and the traditional cooperative farming method from the Savoie region.
"I tasted a warm slice of Reblochon on a mountain toast."
"The Reblochon cheese pairs beautifully with potatoes and onions."
"During the market, I bought a wheel of Reblochon to share with friends."
Pronounce as ruh-BLOO-shohn, with the stress on the second syllable. The final -chon is nasalized, approximating /ʃɔ̃/ in French. IPA: US /rəˈbluːʃɔ̃/, UK /rəˈbluːʃɒ̃/, AU /rəˈbluːɒ̃/. Start with a light 'r', then 'bluo' like 'blue' but shorter, and finish with a nasal 'on'.
Common errors: stressing the wrong syllable (first instead of second), treating -chon as an English 'shawn' with an open vowel, and mispronouncing the nasal vowel. Correction: place primary stress on the second syllable /ˈbluː/ and nasalize the final /ɔ̃/ by closing the velum while keeping a rounded lips position. Practice with /ʃɔ̃/ at the end, not /ɔn/.
US speakers tend to place a clearer /ˈbluː/ and nasal /ɔ̃/ kept smooth, UK mirrors US with minor vowel raising; Australian tends to a subtly more open /ɒ̃/ with slightly less rhotic emphasis, but the ending nasal persists. Across all, avoid pronouncing the final as /ɔn/; nasalize the /ɔ̃/.
The difficulty lies in the nasalized final /ɔ̃/ and the French vowel quality; the sequence /bluː/ plus nasal /ɔ̃/ requires precise velum control and lip rounding. English speakers often anglicize the final, which alters the nasal resonance. Practicing with minimal pairs helps isolate the nasalization from the preceding /ʃ/.
The word ends with a nasal vowel that carries French nasalization, not a pure /ɔ/ or /ɔn/. The correct mouth posture involves rounded lips for /ɔ̃/ while maintaining a soft velum closure to produce the nasal quality. Emphasize the syllable boundary between /blu/ and /ɔ̃/ to avoid gliding into an English /oʊ/ diphthong.
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Reblochon derives from the French verb reblocher, meaning to skim a farm’s milk by withholding part of the harvest, reflecting the traditional practice of “reblocher” where milk is skimmed from the cows in certain years and then used to make cheese. The cheese’s name likely originated in the Savoie region, where this method historically produced creamy, rich cheeses valued for their texture and flavor. The term first appears in written records in the 19th century as a designation for the cheese produced by farms employing the reblocher practice. Over time, Reblochon became a protected designation of origin (AOC) in the 20th century, recognizing its unique terroir, production methods, and regional heritage. Today, the word evokes both the cheese itself and the cooperative farming tradition that shaped its creation, tying language to a storied culinary practice rooted in Alpine dairy farming.
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Words that rhyme with "Reblochon"
-ton sounds
-ion sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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