Made from local red-nosed Manchich ewe milk for authentic Basque taste
Pressed into a flat wheel and aged 4 to 10 months for developed flavor
Natural crusty rind with red, orange, and yellow patches for visual appeal
Firm, silky dense paste with a hint of lanolin for a rich texture
Distinctive flavor profile featuring toasted hazelnut, brown butter, and burnt caramel notes
Summarized by Shop
Abbaye de Belloc comes from the Benedictine monks at the Abbaye Notre-Dame de Belloc in the French Basque country, where the recipe has been refined for centuries on milk from local red-nosed Manech ewes.
This is a semi-hard sheep's milk cheese, pressed into a flat wheel and aged four to ten months under a natural, crusty rind that develo
Milk Source
Local red-nosed Manchich ewe milk
Cheese Type
Semi-hard sheep's milk cheese
Aging Duration
4 to 10 months
Shape
Flat wheel
Aroma
Faint lanolin, toasted hazelnut, brown butter, burnt caramel