The Monks from the Abbaye Notre-Dam de Belloc originally made this cheese, used sheep milk available in the locality and followed a cheese making process that dates back to 3000 years.
Abbaye de Belloc is a farmhouse, unpasteurised, semi-hard cheese made from sheep’s milk. It has a natural, crusty, brownish rind. The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma. Aged 4 to 10 months.
This one of our favorites here at the Cheese Shop!
Unpasteurized Sheeps milk
From the Basque region of Aquitaine, France
Sold by the half pound
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