Abbaye de Belloc
Abbaye de Belloc is a semi-hard cheese from the Pays Basque in the French Pyrenees, made from unpasteurized Manech ewe milk and aged 6 weeks to 6 months. It is known for a nutty, caramelized flavor and a lanolin aroma.
Pierre-Yves Beaudouin / Wikimedia Commons
Key Facts
| Country of Origin | France |
| Specific Origin | Pays Basque |
| Milk Type | Sheep's milk |
| Milk Treatment | Unpasteurized |
| Rind | Natural |
| Texture | Semi-hard, artisan |
| Flavor | Burnt caramel |
| Aroma | Lanoline |
| Colors | Yellow |
| Forms | 5 kg wheels |
| Age | 6 weeks to 6 months |
| Rennet Type | Animal |
| Also Known As | Abbaye Notre-Dame de Belloc |
What is Abbaye de Belloc Cheese?
Abbaye de Belloc comes from the Pays Basque region of the French Pyrenees. Benedictine monks at the Abbaye Notre-Dame de Belloc in southwestern France are believed to have made it first, then passed the recipe to shepherds from the Basque region. One recipe points to a history of at least 3,000 years, and the monks still make the cheese traditionally today.
The milk is unpasteurized and comes from red-nosed Manech ewes, a centuries-old Basque breed, delivered by farms neighboring Belloc Abbey. Recipes vary, but bacterial culture, salt and animal rennet are the usual additions. Wheels weigh 5 kg and age for 6 weeks to 6 months in cool, humid rooms. As an Ossau-Iraty cheese, production falls under A.O.C. rules.
The rind is natural and crusty, brownish with patches of red, orange and yellow. Inside, the texture is dense, rich and creamy. The flavor is nutty and complex in the Basque style, and careful maturing pushes it toward caramel, sometimes close to burnt caramel. The aroma carries a distinct note of lanolin.
It pairs well with Pinot Noir, mild enough to leave that delicate varietal alone, yet complex enough to stand up to the bolder flavors of a Syrah or Shiraz.
How Does Abbaye de Belloc Cheese Compare?
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