Abbaye de Belloc

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Abbaye de Belloc is a French, traditional farmhouse, hard cheese from the Pays Basque region, made from unpasteurized sheep's milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc from milk from the local flocks of sheep. Abbaye de Belloc is made in a 5 kg fat wheel with a natural, crusty, brownish colored rind with patches of red, orange and yellow. The taste is often said to resemble burnt caramel.

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