Tags: Cheese, Food.
Abbaye de Belloc is a French traditional farmhouse semi-hard cheese from the Pays Basque region made from unpasteurized sheep milk with a fat content of 60%. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc at the commune of Belloc in the Ariège department of southwestern France from milk from the local flocks of sheep. Abbaye de Belloc is made in a 5 kg fat wheel with a natural crusty brownish colored rind with patches of red orange and yellow.
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