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Abbaye de Belloc

Semi HardSheep MilkFrance, Pays BasqueNONE

A monastery cheese made by Benedictine monks at Belloc Abbey in the Basque Country from Manech breed sheep milk.

Aging Time

3 months – 8 months

Style: Semi Hard
Milk: Sheep
Origin: France · Pays Basque
Ripening: ≥ 3 months

Tasting Board

Texture

Firm, dense, smooth

Flavor

Rich, nutty, caramel, lanolin

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

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