Reblec
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| File:Reblec.jpg | |
| 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 | edit source]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 | edit source]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
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References
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