Abbaye de Belloc, sheep's milk, Puy-de-Dôme, France, 0.5lb/Cut

Abbaye de Belloc is actually fairly new in the world of artisanal cheese. It was developed by Benedictine monks at the “Abbaye de Notre Dame de Belloc” in the Pays Basque region of Aquitaine, France in the 1960’s, but was created by following cheese making processes that date back 3,000 years! It is a firm, traditional farmhouse cheese made with local sheep’s milk and has a rich, caramelized flavor that is utterly addicting.