Abbaye de Belloc
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| Abbaye de Bellocq | |
|---|---|
Pays Basque | |
| Source of milk | sheep milk |
| Pasteurised | No |
| Texture | Dense, rich, creamy |
| Fat content | 60% |
 Related media on Commons | |
Abbaye de Belloc (
Production of this Ossau-Iraty cheese is regulated by A.O.C. laws.[2]
History
Abbaye de Belloc is believed to have been first made by the
Production
Abbaye de Belloc is produced from the milk of a centuries-old breed of red-nosed
. 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.Flavor and texture
Abbaye de Belloc has a pleasantly nutty and complex flavor that is characteristic of Basque.[3] It has a dense, rich, semi-dense creamy texture and a distinctive lanolin aroma. Careful attention under the correct maturing conditions accentuates this cheese's rich, caramelized flavors, which sometime resemble burnt caramel. 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.[3]
References
- ^ Abbaye de Belloc Archived May 5, 2009, at the Wayback Machine .
- About.com. Archived from the originalon 2014-09-11. Retrieved 2014-09-11.
- ^ About.com. Archived from the originalon 2014-09-11. Retrieved 2014-09-11.
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