Abbaye de Belloc
Encyclopedia
Abbaye de Belloc is a French
, traditional farmhouse, hard cheese
from the Pays Basque
region, made from unpasteurized sheep 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 cheese was founded by Benedictine monks. For centuries they have made their cheese from milk, produced in the locality. The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma.
Texture - Semi hard
Milk - Ewe
Country - France
Fat Content - 60%
[ Abbaye de Belloc ]
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
, traditional farmhouse, hard cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
from the Pays Basque
Northern Basque Country
The French Basque Country or Northern Basque Country situated within the western part of the French department of the Pyrénées-Atlantiques constitutes the north-eastern part of the Basque Country....
region, made from unpasteurized sheep milk
Sheep milk
Sheep's milk is the milk of domestic sheep. Though not widely drunk in any modern culture, sheep's milk is commonly used to make cultured dairy products. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano , the Pecorino...
. The cheese was first made by the Benedictine
Benedictine
Benedictine refers to the spirituality and consecrated life in accordance with the Rule of St Benedict, written by Benedict of Nursia in the sixth century for the cenobitic communities he founded in central Italy. The most notable of these is Monte Cassino, the first monastery founded by Benedict...
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 cheese was founded by Benedictine monks. For centuries they have made their cheese from milk, produced in the locality. The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma.
Texture - Semi hard
Milk - Ewe
Country - France
Fat Content - 60%
[ Abbaye de Belloc ]