Abbaye de Belloc

Made from pasteurized sheep's milk in the Basque region of France. Originally made by the Benedictine Monks from the milk of the local red-nose sheep. It is aged for at least 6 months and has a firm, nutty, rich interior. It has a dusty rind, dark blond interior with notes of toasted nuts and deep browned butter. Pairs well with aged pinot noir wine or a big hoppy beer. MILK TYPE: Sheep ORIGIN: Puy-de-Dôme, FrancePASTEURIZATION: PasteurizedRENNET: Traditional AGED: 6+ months