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Reblec or réblèque[1] is a fresh, small-rimmed cheese made from spontaneously surfaced cream, to which whole raw milk is added.[2]
 | |
| Alternative names | Réblèque |
|---|---|
| Place of origin | Italy |
| Region or state | Aosta Valley |
If cream is also added during production, it takes the name reblec de crama,[3] which means 'cream reblec' in Valdôtain dialect.
Etymology edit
The name comes from the Valdôtain dialect term reblètsé, meaning to empty the cows' teats after milking, reiterative of the verb blètsé, meaning 'to milk'.[4]
Reblec follows the same etymology as Reblochon.
Production and consumption edit
Reblec is mainly produced in the Aosta Valley and it can be consumed as early as 12 hours after it is made.
It is also served as a dessert, topped with sugar, cinnamon or with a dusting of chocolate.
See also edit
References edit
- ^ "Le réblèque". lovevda.it (in French).
- ^ "Reblec". lovevda.it.
- ^ "Reblec: il dolce formaggio valdostano che sa di montagna". turismo.it (in Italian). Retrieved 28 February 2018.
Talvolta, insieme al latte viene fatta scaldare anche della panna per ottenere una variante a doppia crema che prende il nome di Reblec de Crama.
- ^ "Traire". patoisvda.org (in French).
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