This cheese is made from the milk of red-nosed Manech ewes.
The milk is bought in from neighbouring farms and taken to the Notre-Dame de Belloc abbey 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
White wine: Pacherenc du Vic Bilh (Arrufiat, Manseng grapes)