Close to the sea in the foothills of the Pyrenees, the Abbaye de Belloc profits from an oceanic climate that has allowed a pastoral civilization to thrive for centuries. The abbey was inaugurated in 1875, and the Benedictine monks there began producing this cheese in the 1960s. The cheese is still made in an artisanal manner in the monastery, exclusively with milk from the red-headed Manech breed of ewes. The season's first cheeses are produced in December and aged for 3 or 4 months. The last cheeses of the season are produced in June and are typcially aged a little longer -- 9 or 10 months.
Abbaye de Belloc has a smooth, dense paste with a pleasing elasticity. It offers a concentrated flavor profile of nuts, brown butter and a caramel sweetness.
Farm / Company: Abbaye de Notre Dame de Bellocq
Milk Type: Sheep
Milk Treatment: Pasteurized
Aging: 4-10 months
Size(s): 9-pound wheel