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| Abbaye de Belloc. Photo: Max Shrem |
When it comes to firm sheep's milk cheeses, most Americans are more or less familiar with Italian Pecorinos, like Pecorino Romano, and, of course, the renowned Spanish Manchego. But, in the Ossau valley in the French Pyrenees, cheesemakers also craft unique sheep's milk cheeses, like the famed Ossau-Iraty, and the less known Abbaye de Belloc.
These cheeses stand out due to their particularly sweet delicate flavor and firm, creamy texture that gradually melts on the palate. Among them, Abbaye de Belloc remains a gastronomic gem with its exceptionally well-balanced, smooth, unctuous texture, a result of the milk of the red-nosed Manech ewes (not to be confused with Santa's red-nosed reindeer, Rudolph).
"The best way to appreciate this kind of consistency is to eat a very thin slice," says Fromagerie Trotté's Jean-Philippe Trotte in Paris. "The thinner the slice, the better you'll take in the very sain [French for uncontaminated, healthy and wholesome] taste of the cheese's milk."
If this magical consistency doesn't appeal to a picky palate, then the cheese's multifaceted nutty and fruity flavor are sure to win over the taste buds. It's just plain delicious. What's more, the succession of flavors is followed by an extremely clean finish, like the ideal ending of a harmonious symphony.
Abbaye de Belloc's distinctness can be attributed to the craftsmanship of Benedictine monks at the monastery of Notre Dame de Belloc, who produce the cheese with passion and painstaking care from the milk of sheep from nearby farms. Accordingly, its name is a constant reminder of the monastic tradition involved in creating the cheese.
Luckily, this is not one of the many French cheeses that are nearly impossible to find in the states, like André Bruel's Salers. From New England to New York to California, Abbaye de Belloc is sold for approximately $30 per pound at cheese shops such as Formaggio Kitchen, Artisanal and The Cheese Store of Beverly Hills.
After weeks of covering cheeses that are mostly available in France, we are thrilled to recommend a winner you can likely get at your local cheese store. Don't be sheepish, give it a try!
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8-20-2009 @12:44PM evan brom said... From the rind alone it looks like a Comte. For sweeter cheese personally I choose dubliner, here is a photo of a Costco sample of some. http://www.flickr.com/photos/evanbrom/3615542656/
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