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.

Abbaye de Belloc. IMAGE © VERA MENDIZABAL

Patrick Ambrosio. IMAGE © VERA MENDIZABAL

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

2 COMMENTS

    • What a keen eye you have, Michael! We couldn’t find a Basque plate, but we think the Normandie one is quite fun!

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