Abbaye de Belloc *Quarter Pound*

Available in quarter-pound increments.

Abbaye de Belloc is believed to have been first made by the Benedictine monks of the Abbaye Notre-Dame de Belloc in southwestern France, who passed the recipe onto shepherds from the Basque region. A recipe suggests this cheese has a history of at least 3,000 years. These monks continue to make the cheese traditionally today.

Abbaye de Belloc has a pleasantly nutty and complex flavor that is characteristic of Basque. It has a dense, rich, semi-dense creamy texture and a distinctive lanolin aroma. Careful attention under the correct maturing conditions accentuates this cheese's rich, caramelized flavors, which sometimes resemble burnt caramel. It pairs particularly well with Pinot Noir, as it is mild enough not to overwhelm the subtleties of this delicate varietal but also has sufficient complexity to stand up to the bolder flavors of a Syrah/Shiraz.