Abbaye de Belloc

Made from pasteurized sheep's milk in the Basque region of France. Originally made by the Benedictine Monks from the milk of the local red-nose sheep. It is aged for at least 6 months and has a firm, nutty, rich interior. It has a dusty rind, dark blond interior with notes of toasted nuts and deep browned butter. Pairs well with aged pinot noir wine or a big hoppy beer.

NOTE: This product is available for nationwide shipping, local delivery and local pickup.

Available by:
$31.99

MILK TYPE: Sheep
ORIGIN: Puy-de-Dôme, France
PASTEURIZATION: Yes
RENNET: Traditional
AGED: 6+ months

Made from pasteurized sheep's milk in the Basque region of France. Originally made by the Benedictine Monks from the milk of the local red-nose sheep. It is aged for at least 6 months and has a firm, nutty, rich interior. It has a dusty rind, dark blond interior with notes of toasted nuts and deep browned butter. Pairs well with aged pinot noir wine or a big hoppy beer.

Customer Reviews

Based on 2 reviews
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Steve Sharple
Monks know how to make it!

Firm, mild, flavorful and always consistent. Glad to see it’s available in the USA after a lengthy absence, thanks to our government restrictions and paperwork.

p
paul a romano
one of my favorite cheeses only available in a few states

Thank you Raymond for carrying one of my family's favorite cheeses L'Abbaye de Bel'loc brebis from the Pyrenees,

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