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296:. The cheese is made into wheels weighing 5 kg with a natural, crusty, brownish colored rind with patches of red, orange and yellow. Abbaye De Belloc is aged for 6 weeks to 6 months in cool, humid locations to develop its flavor.
312:. It pairs particularly well with Pinot Noir, as it is mild enough not to overwhelm the subtleties of this delicate varietal, but also has sufficient complexity to stand up to the bolder flavors of a Syrah/Shiraz.
269:, who passed the recipe onto shepards from the Basque regino. A recipe suggests this cheese has a history of at least 3,000 years. These monks continue to make the cheese traditionally today.
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Abbaye de Belloc has a pleasantly nutty and complex flavor that is characteristic of Basque. It has a dense, rich, semi-dense creamy texture and a distinctive
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ewes particular to the Basque region, delivered by farms neighboring Belloc Abbey. Production of this cheese varies, but possible ingredients including
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aroma. Careful attention under the correct maturing conditions accentuates this cheese's rich, caramelized flavors, which sometime resemble burnt
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is produced from the milk of a centuries-old breed of red-nosed
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385:"Pairing Wine and Cheese: Pairing Cheese with Pinot Noir"
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350:"Cheese of France: Abbaye de Belloc"
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16:French-Basque semi-hard cheese
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492:. You can help Knowledge by
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263:Abbaye Notre-Dame de Belloc
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135:Abbaye de Bellocq cheese
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259:Benedictine
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229:Pays Basque
187:Fat content
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533:Categories
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316:References
273:Production
233:sheep milk
223:semi-hard
165:sheep milk
69:newspapers
390:About.com
355:About.com
227:from the
332:Archived
221:Pyrenees
310:caramel
306:lanolin
250:History
246:laws.
179:Texture
83:scholar
429:cheese
294:rennet
282:Manech
267:France
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213:Basque
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