Réblèque
A fresh cheese made from the cream of the milk, eaten plain, sweet or savoury
Réblèque, also spelt reblec, is a fresh cheese from the Aosta Valley. It is white and creamy, and is eaten young. It belongs to the small-scale production of farms and mountain pastures, alongside the great wheels of fontina.
It all starts with the cream
The flavour of réblèque depends first of all on the milk. It comes from cows fed on the grass of the mountain pastures. It gives the cheese a mild flavour with a slight acidity.
The milk is left to stand. The cream that rises to the surface is skimmed off and then curdled. The curd is then drained gently. This simple method preserves the aromas of the milk.
Milky and slightly tangy
The texture is melting. The flavour is that of fresh milk, lifted by a hint of acidity. It is a mild cheese, which appeals to palates that do not like strong flavours.
From dessert to omelette
- As a dessert, with red berries, honey or jam.
- On a slice of country bread, with a few walnuts and a spoonful of honey, as an aperitif.
- In savoury dishes: quiche, omelette or mixed salad, to which it adds freshness.
