Reblec
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| Alternative names | Réblèque |
|---|---|
| Place of origin | Italy |
| Region or state | Aosta Valley |
Reblec or réblèque[1] is a fresh, small-rimmed cheese made from spontaneously surfaced cream, to which whole raw milk is added.[2]
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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