This is a traditional farmhouse, semi-hard cheese from the Pays Basque region, made in the traditional manner by the monks of the Abbey of Notre-Dame de Belloc in southwestern France. The milk comes from the local flocks of red-nosed Manech sheep. The cheese is a very traditional Pyrenean sheep’s milk cheese like Osssau Iraty (2012 World Champion).
The cheese has a firm, dense, rich and creamy texture. The taste is milky with hints of burnt caramel and nuts. There is a very distinct lanolin and barnyard aroma.
Have Abbaye de Belloc as a snacking cheese or grate it over a salad.