Abbaye de Belloc

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Milk: Sheep, Pasteurized

Country: France, Pays Basque

Texture: Firm

Accompaniment: Medium reds, anything white

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.

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Abbaye de Belloc
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