Abbaye De Belloc

Abbaye de Belloc is a traditional French sheep’s milk cheese produced in the French Basque region near the Pyrenees. Originally made by Benedictine monks at the Abbaye Notre-Dame de Belloc, the cheese is known for its firm yet creamy texture and distinctive natural rind, developing greater depth and complexity as it ages. The flavor is rich and balanced, with notes of toasted nuts, browned butter, and subtle caramelized sweetness characteristic of aged sheep’s milk cheeses. Smooth and approachable while still deeply savory, Abbaye de Belloc pairs beautifully with cherry preserves, cured meats, crusty bread, and full-bodied red wines.