Abbaye de Belloc
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Abbaye de Belloc is a traditional French cheese made from the milk of the Manech sheep. It is produced in the Pays Basque region of France by the monks of the Abbey of Notre-Dame de Belloc. The cheese is known for its rich, creamy texture and distinctive flavor, which is attributed to the high-quality milk used in its production.
History[edit | edit source]
The production of Abbaye de Belloc dates back to the early 20th century when the monks of the Abbey of Notre-Dame de Belloc began making cheese as a means of supporting their monastic community. The abbey itself has a long history, having been founded in the 19th century. The cheese-making tradition has been passed down through generations of monks, who continue to produce the cheese using traditional methods.
Production[edit | edit source]
Abbaye de Belloc is made from the milk of the Manech sheep, a breed native to the Basque Country. The milk is collected from local farms and brought to the abbey, where it is transformed into cheese. The process involves heating the milk, adding rennet to curdle it, and then cutting the curds. The curds are then pressed into molds and aged for several months to develop their flavor.
Characteristics[edit | edit source]
Abbaye de Belloc has a firm, creamy texture and a rich, nutty flavor. The cheese is typically aged for 4 to 10 months, during which time it develops a natural rind. The interior of the cheese is pale yellow, and it has a smooth, buttery consistency. The flavor is often described as complex, with hints of caramel and a slight tanginess.
Uses[edit | edit source]
Abbaye de Belloc is a versatile cheese that can be enjoyed on its own or used in a variety of dishes. It pairs well with fruits, nuts, and crusty bread, and can also be used in cooking to add depth of flavor to recipes. It is often served as part of a cheese platter or used in salads, sandwiches, and gratins.
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