Abbaye de Belloc
Also known as “Abbaye Notre-Dame de Belloc”, this cheese was produced by Benedictine monks in the Pays Basque region of Aquitaine, France. The cheese making process employed for this raw sheep’s milk cheese dates back nearly 3000 years! This cheese is traditional to say the least, and it is no wonder the process hasn’t changed after you have a taste of this creamy, complex Basque cheese.
The flavor is layered, and although it is not a “strong” cheese, there is a delicate complexity in the notes of burnt caramel, browned butter, macadamia and lanolin. Pair with a cured meat and some full fat butter on a crusty baguette and you will be in heaven.
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