This is the product description text that will appear here.
Quantity
1
Description
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 Originally made by the Benedictine Monks from the milk of the local red-nose sheep.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 ri...
Reviews
4.8
5 ratings
5
4
3
2
1
Abbey-solutely the BEST!
Without a doubt the Abbey de Belloc is absolutely a magnificent cheese. Treat yourself and your guests to one of the best cheeses in the world. Raymond and Capella Cheese are a national treasure.
G
Greg · February 24, 2026
Abbaye de Belloc - Delicious, Nutty Basque-like Cheese
My rating is 4 but it probably rates a 4.5. It is a pleasant tasting cheese with a nutty finish. It reminds me of Basque. It is semi-soft meaning that you can either let it melt in your mouth or chew it up. I think pairing it with wine might even make it better. It was hard to make out the rest of the flavors as the cheese is complex and the taste varies depending on how cool it is. Will definitely order again. The only reason for the 1 point (or really half-point) deduction is due to my subjective preference of cheese type.
B
Bill · October 10, 2025
Abbaye de Beloc
This is, quite possibly, my favorite cheese in the world - and I had some trepidation about how switching to pasteurized milk and the aged monks being replaced by apprentices would effect the product.
I am happy to say that my palate did not discern any drop off in quality or flavor. It must be the grazing of the sheep and the biome of the aging cellars that make this cheese so special.
Will certainly purchase again and again. Pair it with very good Pinot Noir
