# Reblec

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> Source: https://en.wikipedia.org/wiki/Reblec
> Source revision: 1354272213
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{{Short description|Small-rimmed cheese}}
{{Refimprove|date=September 2023}}
{{Italics title}}
{{Infobox food
| name = ''Reblec''
| image = Reblec.jpg
| alternate_name = ''Réblèque''
| country = [Italy](/source/Italy)
| region = [Aosta Valley](/source/Aosta_Valley)
| variations = 
}}

'''''Reblec''''' or '''''réblèque'''''<ref>{{Cite web |title=Le réblèque|url=https://www.lovevda.it/fr/gastronomie/produits/fromages/rebleque|website=lovevda.it |language=fr}}</ref> is a [fresh](/source/Types_of_cheese), small-rimmed [cheese](/source/cheese) made from spontaneously surfaced [cream](/source/cream), to which [whole raw milk](/source/Milk) is added.<ref name="love_Rebl">{{Cite web |title=Reblec |url=https://www.lovevda.it/en/food-and-wine/products/cheese/reblec |website=lovevda.it |language=en}}</ref>

If cream is also added during production, it takes the name ''reblec de crama'',<ref name="turi_Rebl2">{{cite web|access-date=28 February 2018|language=it|quote=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.|title=Reblec: il dolce formaggio valdostano che sa di montagna|url=https://www.turismo.it/gusto/articolo/art/reblec-il-dolce-formaggio-valdostano-che-sa-di-montagna-id-12504/|website=turismo.it}}<!-- auto-translated by Module:CS1 translator --></ref> which means 'cream ''reblec''<nowiki/>' in [Valdôtain dialect](/source/Aosta_Valley).

==Etymology==
The name comes from the Valdôtain dialect term ''reblètsé'', meaning to empty the cows' [teats](/source/Teat) after [milking](/source/milking), [reiterative](/source/Iteration) of the verb ''blètsé'', meaning 'to milk'.<ref name="pato_Atla">{{Cite web |title=Traire|url=https://www.patoisvda.org/moteur-de-recherche/traire_2273_2/?sq=1&q=traire&p=1&a=0&lr=0&ct=0&c=0&am=0 |website=patoisvda.org |language=fr}}</ref>

''Reblec'' follows the same etymology as [Reblochon](/source/Reblochon).

==Production and consumption==
''Reblec'' is mainly produced in the [Aosta Valley](/source/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](/source/sugar), [cinnamon](/source/cinnamon) or with a dusting of [cocoa powder](/source/cocoa_powder).

==See also==
{{Portal|Italy|Food}}
* [List of Italian cheeses](/source/List_of_Italian_cheeses)

==References==
{{Reflist}}

Category:Italian cheeses
Category:Cuisine of Aosta Valley
Category:Arpitan cheeses

{{Italy-cheese-stub}}

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Adapted from the Wikipedia article [Reblec](https://en.wikipedia.org/wiki/Reblec) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Reblec?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.