This delicious French sheep's milk cheese is still made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. It has a true Basque character, and it is believed that many centuries ago the monks from the Belloc Monastery first taught the Basque shepherds how to make cheese. The rind of Abbaye de Belloc is coated with sweet paprika that gives the cheese a reddish hue, overlain with brown and gray molds.
I tried to convey, through color, the mellow, harmonious flavor that's both nutty and fruity. Easy eating, especially at room temperature!