Abbaye de Belloc is a traditional cheese, hard, made of unpasteurised sheep's milk. It has been produced for centuries by the Benedictine Monks of the Belloc Abbey.

It is formed into large wheels and develops a hard thin natural rind, brown/orange coloured and pitted with small craters. The interior cheese is firm and creamy, with burnt caramel and lanolin flavour characteristics. It's fat content is high at 60%.

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