Abbaye de Belloc

Abbaye de Belloc

The Abbaye de Belloc is a famous French cheese produced by the Benedictine monks at the Abbaye de Notre-Dame de Belloc, located in the Basque region of France. It is a semi-hard, unpasteurized cheese made from sheep's milk.

History

The Abbaye de Belloc has a rich history that dates back to the 12th century when the Abbaye de Notre-Dame de Belloc was founded. The cheese-making tradition at the abbey began in the 17th century and has been passed down through generations of monks.

Production

The production of Abbaye de Belloc follows traditional methods that have been perfected over centuries. The cheese is made from the milk of local Basco-Béarnaise sheep, which graze on the lush pastures surrounding the abbey. The milk is collected and then curdled using natural rennet. The curds are then pressed and aged for a minimum of three months.

Characteristics

Abbaye de Belloc has a distinctive taste and texture. It has a smooth, creamy interior with a slightly crumbly texture. The flavor is rich and nutty, with hints of caramel and grassy notes from the sheep's milk.

Serving and Pairing

Abbaye de Belloc is best enjoyed at room temperature to fully appreciate its flavors and textures. It can be served on its own or paired with crusty bread, fresh fruits, and nuts. It also pairs well with red wines such as Bordeaux or Rioja.

Availability

Abbaye de Belloc is produced in limited quantities and is primarily available in specialty cheese shops in France. However, it has gained international recognition and can be found in select gourmet stores around the world.