What is Abbay's cheese de belloc?

Abbaye de Belloc [pronounced Ah-Bay Duh Bell -ock] is a semi-hard farmer cheese made of raw milk. Abbaye de Belloc, made in Basque Pays Basque of French Pyrenees, created benedictine monks in the Abbey of Notre-Dame de Belloc. Milk from local farms was brought to the abbey, where monks turned into cheese. Today, the cheese is produced by dairy farms near the abbey, still according to the recipe and monks' process. Strong, crispy natural bark is grayish brown, stored red, yellow or orange. Hruta, built by small craters, is cropped and discarded before eating cheese.

Abbaye de Belloc at the age of four and ten months dries when it matures. The older the cheese, the more developed and assertive its taste. Yet Abbaye de Belloc is of a relatively mild character. It is characterized by a walnut caramel taste.S 60 % fat is the texture dense, rich, smooth and butter.

D'Ir Origine Contrtôlée system. Strict rules control every element that goes into the production of cheese. From the breed of ewes, whose milk is used for pasture, these ewes can graze, must be shepherds who provide milk for this cheese in accordance. For this purpose, Abbaye de Belloc is made from the milk of EWe, the local breed with black ( tête noire ) or red ( tête rousse ).

other factors that are carefully regulated according to the AOC instructions include the season in which the cheese is made; conditions under which the cheese is produced and stored; and physical properties, including size and shape, cheese.

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AOC rules are in a state to ensure consistency among very specific types of cheese, some of which have been made in exactly the same way for generations. The AOC indicates that consumers can believe that the product they buy meet their expectations based on their experience with past exampley of this product.