Tuesday, March 20, 2007

Cheese of the Week: Abbaye de Belloc

Abbaye de Belloc

Country: France

Milk: Sheep

Description: Made by Benedictine monks in an abbey near Biarritz, this sheep's milk cheese has a caramel flavour that comes from a six-month aging process. It has a firm but creamy texture and pairs well with wines such as Zinfandel.

Link: www.belloc-urt.org (in French)

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