The Abbaye de Belloc is a French ewe’s milk cheese. It is a semi-hard, pressed, uncooked cheese made from raw, whole ewe’s milk.
The cheese is still made in the traditional manner by the Benedictine monks of the Abbaye de Notre-Dame de Belloc. The milk is harvested from the surrounding farms and stored inside the monastery itself.
Six months of maturing in a cool and humid cellar are necessary to develop its specific notes: a fruity flavor, a floral rind and a soft dough.
Texture: firm with elasticity
In the 17th century, the shepherds were endowed with a unique know-how which the monks of the Abbey of Belloc inherited. In the 60s, they produced the cheese from the milk of a centuries-old breed of red-nosed Manech ewes, particular to the Basque region.