''Reblec'' or ''réblèque''
is a
fresh
Fresh may refer to:
Arts, entertainment, and media Films and television
* ''Fresh'' (1994 film), a crime film
* ''Fresh'' (2009 film), a documentary film on sustainable agriculture
* ''Fresh'' (2022 film), a thriller film
*''Fresh with the Aust ...
, small-rimmed
cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
made from spontaneously surfaced
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...
, to which
whole raw milk is added.
If cream is also added during production, it takes the name ''reblec de crama'',
which means 'cream ''reblec''
' in
Valdôtain dialect
Valdôtain (; endonym: , , ) is a dialect of Arpitan (Franco-Provençal) spoken in the Aosta Valley in Italy, and the common language of the Aosta Valley. It is commonly known as ''patois'' or . It is not an official language, the two regional o ...
.
Etymology
The name comes from the Valdôtain dialect term ''reblètsé'', meaning to empty the cows'
teats after
milking
Milking is the act of removing milk from the mammary glands of cattle, water buffalo, humans, goats, sheep, and, more rarely, camels, horses, and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or rec ...
,
reiterative of the verb ''blètsé'', meaning 'to milk'.
''Reblec'' follows the same etymology as
Reblochon
Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis ...
.
Production and consumption
''Reblec'' is mainly produced in the
Aosta Valley
The Aosta Valley ( ; ; ; or ), officially the Autonomous Region of Aosta Valley, is a mountainous Regions of Italy#Autonomous regions with special statute, autonomous region in northwestern Italy. It is bordered by Auvergne-Rhône-Alpes, Fr ...
and it can be consumed as early as 12 hours after it is made.
It is also served as a dessert, topped with
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
,
cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
or with a dusting of
chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods.
Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
.
See also
*
List of Italian cheeses
References
Italian cheeses
Aosta Valley
{{Italy-cheese-stub