MADE BY MONKS
Abbaye de Belloc is a flat wheel shaped traditional, farmhouse, unpasteurised, semi-hard cheese made from sheep's milk. The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel.
Abbaye de Belloc is produced by the Benedictine monks at the 'Abbaye de Notre Dame de Belloc' in the Pays Basque region of Aquitaine, France. They use sheep milk available in the locality and follow a cheese making process that dates back to 2000 years.
Region: Pyrénées Region, South-Western France
Portion Size: 200Gr approx.
Family: Semi-hard cheese
Aroma: Fruity and buttery
Stuff to Consider (allergen, type of milk, etc.): unpasteurised sheep's milk, lactose