Veteran cheesemonger Patrick Ambrosio lifts the lid on Abbaye de Belloc…
The Pays Basque is one of the oldest cheesemaking regions in France, famous for its many sheep’s-milk products. Based on the recipe for the well-known Ossau Iraty, Abbaye de Belloc is a relative newcomer, having been born in the 1960s. Rich, sweet milk from the indigenous red-nosed Manech sheep is transformed into a creamy, firm-textured cheese, excellent all year round. Abbaye de Belloc pairs seamlessly with fresh and preserved fruits, nuts, a good crusty loaf or Ixtassou cherry jam of the Basque region.
First printed in our sister publication France Today
Patrick Ambrosio is managing partner of the Village Cheese Merchant in Rockville Centre, NY. www.villagecheesemerchant.com
Why is the Basque cheese on a Normandie plate?
What a keen eye you have, Michael! We couldn’t find a Basque plate, but we think the Normandie one is quite fun!