To make Reblochon cheese, the milk comes only from three alpine local breeds, Abondance, Montbeiard and Tarine, and the production takes place in a precise location in Savoie and Haute-Savoie departments. The cows are fed without the addition of ensilaged crops, which reinforces the effect of the flora in the mountain pastures. The cows are milked twice a day: early mornings and end of the days.

The raw milk is heated to 37ºC (99ºF). Lactic yeast and rennet are added to curdle the milk. The curdled milk is then broken up until the curd is reduced to rice-size granules.

The curds are then poured into molds which are covered with a cheesecloth. The cheesecloth will give a certain texture to the cheese.