Abbaye de Bel'loc is still made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. A French Pyrenees sheep's milk cheese, Abbaye has a fine, dense texture and is high in fat. The milk comes from the red-nosed Manech ewes (an old local breed) whose milk is brought into the monastery from neighboring farms. Abbaye de Belloc has a true Basque character, and it is believed that many centuries ago the monks from the Belloc Monastery first taught the Basque shepherds how to make cheese. Proper care in the right maturing conditions will accentuate the rich, caramelized flavors that make this cheese so addictive. Pair Abbaye de Bel'loc with a nice Bordeaux or similar blend.