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Tomme de Belloc
This cheese is made from the milk of red-nosed Manech ewes. The milk is bought in from neighbouring farms and taken to the Abbaye de Notre-Dame de Belloc in the Pays-Basque, where it is made into cheese. The cheese has a fine, dense pâte that is rich in fat. The strong, lingering flavour, like caramelized brown sugar, is the result of a long affinage of 6 months, a similar effect to a stew that has been simmering for a long time
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This cheese is made from the milk of red-nosed Manech ewes. The milk is bought in from neighbouring farms and taken to the Abbaye de Notre-Dame de Belloc in the Pays-Basque, where it is made into cheese. The cheese has a fine, dense pâte that is rich in fat. The strong, lingering flavour, like caramelized brown sugar, is the result of a long affinage of 6 months, a similar effect to a stew that has been simmering for a long time
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Area
Midi-Pyrénées |
Season
Spring - Summer - Fall - Winter |
Maturing
more than 60 days |
Pate
Cooked, pressed hard cheese |
Milk
Ewe |
Pieces
Weight
200 g (7 Ozs)
Pairing cheese and wine
White wine: Pacherenc du Vic Bilh (Arrufiat, Manseng grapes)
 Cheeses
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