Abbaye de Belloc

The milk for this raw sheep milk cheese is brought in from neighboring farms and taken to the Abbaye de Notre Dame de Bellocq in the Western Pyrenees. The cheese is then made by Benedictine monks at the Bellocq Abbey. The semi-hard, dense paste has a concentrated flavor profile that balances the smooth, buttery, nutty and fruity characteristics of the cheese. The wheels are covered with a thick, brown, cloth-imprinted rind.

Farm / Company:

Cheesemaker: Abbaye de Notre-Dame de Bellocq

Proprietor:

Affineur: Jean d'Alos

City, State:

Region: Aquitaine

Country: France

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Natural

Texture: Hard