Tuesday, March 20, 2007
Cheese of the Week: Abbaye de Belloc
Abbaye de Belloc
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)