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Abbaye de Bel'Loc
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Abbaye de Bel'Loc

Made in France,

item description
8 oz (cut portion)
2 lb (cut portion)
10 lb (whole wheel)

About Abbaye de Bel'Loc

Cheese Facts: milk: sheep •  texture: semi-hard •  production: farmhouse, artisanal

Abbaye de Bel'Loc Abbaye de Bel’loc is a farmstead sheep’s milk mountain cheese from the Basque region of France, made following a recipe that dates back 3000 years at one of the last Acetic Benedictine Monasteries in the Pyrenees Mountains. The monks at this Abbey have been producing this cheese for about 300 years, sourcing the milk – from the red-nosed Manech breed - from local farms. Abbaye De Belloc is aged for about 6 weeks, and develops a hard yet silky paste, with rich flavors of toasted nuts and burnt caramel, with a long finish of mountain air and flowers. Pairs well with light red wines.

Availability: Usually ships within 1 business day. Product is perishable and must ship via Overnight service.

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