Reblec

The tradition & historical record

Reblec or réblèque is a fresh, small-rimmed cheese made from spontaneously surfaced cream, 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. ¹

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'. Reblec follows the same etymology as Reblochon. ¹

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 cocoa powder. ¹

The text above is adapted from the Wikipedia article “Reblec”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

Reblec is small-rimmed cheese, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 1 external register, which can be verified through the citation. ²