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 Originally made by the Benedictine Monks from the milk of the local red-nose sheep.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.
MILK TYPE: Sheep
ORIGIN: Puy-de-Dôme, France
PASTEURIZATION: Pasteurized
RENNET: Traditional
AGED: 6+ months
