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Reblochon cheese and gout

Low in purines 12.4 mg / 100 g

Verdict: Reblochon cheese is low in purines — you can eat it regularly as part of a gout-friendly diet.

Reblochon is a soft, creamy French alpine cheese with a naturally low purine content of 12.4 mg per 100 grams, making it one of the safer dairy choices for people managing gout. Unlike hard, aged cheeses which concentrate purines over time, Reblochon's young, fresh character means purine levels remain minimal. For someone concerned about gout flares, this cheese fits comfortably into daily eating patterns—a typical 30-gram serving contains only about 3.7 mg of purines, well below the 400 mg daily threshold most people can tolerate during maintenance periods. You can enjoy Reblochon as part of a balanced meal without the worry that accompanies higher-purine foods. The key is moderation and pairing it with plenty of water and lower-purine foods, rather than avoiding it entirely. This approach helps you maintain a sustainable, enjoyable diet while protecting your joints.

During a flare vs daily maintenance

🔴 During a flare

Reblochon cheese stays a reasonable choice, but reduce portions and prioritise hydration (2 L/day).

🟢 Daily maintenance

Reblochon cheese fits easily into a balanced gout-friendly diet, within the 400 mg purines per day limit.

Frequently asked questions

Can I eat Reblochon cheese if I have gout?

Yes, Reblochon is a good choice because it has low purine content at 12.4 mg per 100 grams. A normal serving of 30–50 grams is unlikely to trigger a flare when part of an otherwise balanced, low-purine diet.

How much Reblochon can I safely eat?

A reasonable daily portion is 30–50 grams, which contributes only 3.7–6.2 mg of purines. This leaves plenty of room within a 400 mg daily allowance for other foods, especially if you're in a maintenance phase and not experiencing active flares.

Is Reblochon safer than other cheeses?

Yes, Reblochon is safer than hard or aged cheeses like cheddar or parmesan, which have much higher purine levels. Its soft, young texture and low aging time mean fewer purines build up compared to harder varieties.

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⚕️ Educational information — does not replace medical advice. Data: USDA / NIH, Kaneko 2014 thresholds.