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Cheese from Italy, Valle d'Aosta
The richer Reblec, made with at least half surfaced cream mixed with whole raw milk of Valdostana cows. The mix is warmed in a copper cauldron and set with rennet in about an hour and a half; the uncut curd is lifted into cloths or moulds to drain. It is eaten fresh within days, plain, with herbs or as a dessert.
| Cream skimmed off as it rises on standing milk, at least 50% of the mix | [vda-sheet][onaf-sheet] |
| Raw whole milk of Valdostana cows | [vda-sheet][onaf-sheet] |
| Calf rennet (liquid, per ONAF) | [vda-sheet][onaf-sheet] |
Total time across the recorded steps: 1.5 h
What changes: Rich cream and raw milk are warmed together in a copper cauldron
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The richer Reblec, made with at least half surfaced cream mixed with whole raw milk of Valdostana cows. The mix is warmed in a copper cauldron and set with rennet in about an hour and a half; the uncut curd is lifted into cloths or moulds to drain. It is eaten fresh within days, plain, with herbs or as a dessert. Made in 5 steps over 1.5 h. The longest step, set with rennet, takes 1.5 h (Regione Autonoma Valle d'Aosta 1998).
| Main step | 1.5 hReported[vda-sheet][onaf-sheet] | Set with rennet |
|---|---|---|
| Temperature | 35–39 °CReported[vda-sheet][onaf-sheet] | Warm the cream and milk |
Reblec made richer by using at least half surfaced cream. The regional sheet calls it a treat that families could not always afford to make.
The milk and cream are raw and the cheese is not ripened. The ONAF sheet has it chilled after making and eaten within 2 days. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the split into reblec and reblec de crama exists only in speech, not in writing. Like reblec, it was first described in detail by G.A. Negri in 1957.
