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%.
research source: cheese.com