White, soft and creamy, reblec is a small, fresh cheese, made with cream which rises spontaneously to the surface, to which raw whole milk is added.

The mixture is heated to 38-39 °C and then left to curdle. After being cut and placed in the moulds, the product is left to dry in a warm place for 12 to 24 hours. 

Reblec is mainly reserved for family consumption. It makes an excellent dessert, topped with sugar or ground cinnamon and for the sweet-toothed with a generous helping of cocoa powder.