Abbaye de Belloc
is actually fairly new in the world of artisanal cheese. It was developed by Benedictine monks at the “Abbaye de Notre Dame de Belloc” in the Pays Basque region of Aquitaine, France in the 1960’s, but was created by following cheese making processes that date back 3,000 years! It is a firm, traditional farmhouse cheese made with local sheep’s milk and has a rich, caramelized flavor that is utterly addicting.

Origin: France
Milk: Sheep   Rennet Type: Vegetarian   Age: 4-10 months
Look: Natural, crusty, brownish colored rind marked with tiny craters, smooth yellow paste
Feel: Semi-hard, dense, firm, creamy, smooth
Smell: Lanoline
Taste: Mild, sweet, burnt caramel
Pairs well with: Bordeaux or a similar blend
Tastes good with: It makes a great addition to a cheese board- bring to room temperature and slice very thin. It would also be delicious in macaroni and cheese or a gratin.