Abbaye de Belloc: Difference between revisions
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[[File:Abbaye de Bellocq (cheese).jpg|thumb|Abbaye de Belloc Cheese]] |
[[File:Abbaye de Bellocq (cheese).jpg|thumb|Abbaye de Belloc Cheese]] |
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'''Abbaye de Belloc''' is a [[France|French]] Pyrenees, traditional farmhouse, semi-hard [[cheese]] from the [[Northern Basque Country|Pays Basque]] region, made from unpasteurized [[sheep milk]], with a fat content of 60%.<ref>[http://www.belloc-urt.org/ Abbaye de Belloc] {{webarchive |url=https://web.archive.org/web/20090505192022/http://www.belloc-urt.org/ |date=May 5, 2009 }}.</ref> The cheese is still made in the traditional manner by the [[Benedictine]] monks of the [[Belloc Abbey|Abbaye Notre-Dame de Belloc]], in the [[Communes of France|commune]] of [[Belloc]] in the [[Ariège (department)|Ariège]] [[Departments of France|department]] of southwestern [[France]]. Production of this [[Ossau-Iraty]] cheese is regulated by [[Appellation d'origine contrôlée|A.O.C.]] laws.<ref>{{cite web|url=http://cheese.about.com/od/frenchcheeses/p/abbayedebelloc.htm|title=Cheese of France: Abbaye de Belloc|website=[[About.com]]|first=Jennifer|last=Meier|access-date=2014-09-11|archive-url=https://web.archive.org/web/20140911193350/http://cheese.about.com/od/frenchcheeses/p/abbayedebelloc.htm|archive-date=2014-09-11|url-status=dead}}</ref> Abbaye is produced from the milk of a centuries-old breed of red-nosed [[Manech]] ewes, particular to the Basque region, delivered by farms neighboring Belloc Abbey. It is believed that these Benedictine monks were the first to teach shepherds from the Basque region how to make cheese many centuries ago. Abbaye de Belloc has a pleasantly nutty and complex flavor that is characteristic of Basque,<ref name=pinot>{{cite web|url=http://cheese.about.com/od/cheeseandwine/tp/pinotnoir.htm|title=Pairing Wine and Cheese: Pairing Cheese with Pinot Noir|website=[[About.com]]|first=Jennifer|last=Meier}}</ref> and is made in a 5 kg fat wheel with a natural, crusty, brownish colored rind with patches of red, orange and yellow. This semi-firm cheese has a dense, rich and creamy texture and a distinctive [[lanolin]] aroma. Careful attention under the correct maturing conditions accentuates this cheese's rich, caramelized flavors, which sometime resemble burnt [[caramel]], that can make Abbaye de Belloc so addictive. It pairs particularly well with Pinot Noir, as it is mild enough not to overwhelm the subtleties of this delicate varietal, but also has sufficient complexity to stand up to the bolder flavors of a Syrah/Shiraz.<ref name=pinot/> |
'''Abbaye de Belloc''' ({{lang-eu|Belokeko Abadia}}) is a [[France|French]] Pyrenees, traditional farmhouse, semi-hard [[cheese]] from the [[Northern Basque Country|Pays Basque]] region, made from unpasteurized [[sheep milk]], with a fat content of 60%.<ref>[http://www.belloc-urt.org/ Abbaye de Belloc] {{webarchive |url=https://web.archive.org/web/20090505192022/http://www.belloc-urt.org/ |date=May 5, 2009 }}.</ref> The cheese is still made in the traditional manner by the [[Benedictine]] monks of the [[Belloc Abbey|Abbaye Notre-Dame de Belloc]], in the [[Communes of France|commune]] of [[Belloc]] in the [[Ariège (department)|Ariège]] [[Departments of France|department]] of southwestern [[France]]. Production of this [[Ossau-Iraty]] cheese is regulated by [[Appellation d'origine contrôlée|A.O.C.]] laws.<ref>{{cite web|url=http://cheese.about.com/od/frenchcheeses/p/abbayedebelloc.htm|title=Cheese of France: Abbaye de Belloc|website=[[About.com]]|first=Jennifer|last=Meier|access-date=2014-09-11|archive-url=https://web.archive.org/web/20140911193350/http://cheese.about.com/od/frenchcheeses/p/abbayedebelloc.htm|archive-date=2014-09-11|url-status=dead}}</ref> Abbaye is produced from the milk of a centuries-old breed of red-nosed [[Manech]] ewes, particular to the Basque region, delivered by farms neighboring Belloc Abbey. It is believed that these Benedictine monks were the first to teach shepherds from the Basque region how to make cheese many centuries ago. Abbaye de Belloc has a pleasantly nutty and complex flavor that is characteristic of Basque,<ref name=pinot>{{cite web|url=http://cheese.about.com/od/cheeseandwine/tp/pinotnoir.htm|title=Pairing Wine and Cheese: Pairing Cheese with Pinot Noir|website=[[About.com]]|first=Jennifer|last=Meier}}</ref> and is made in a 5 kg fat wheel with a natural, crusty, brownish colored rind with patches of red, orange and yellow. This semi-firm cheese has a dense, rich and creamy texture and a distinctive [[lanolin]] aroma. Careful attention under the correct maturing conditions accentuates this cheese's rich, caramelized flavors, which sometime resemble burnt [[caramel]], that can make Abbaye de Belloc so addictive. It pairs particularly well with Pinot Noir, as it is mild enough not to overwhelm the subtleties of this delicate varietal, but also has sufficient complexity to stand up to the bolder flavors of a Syrah/Shiraz.<ref name=pinot/> |
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==Notes== |
==Notes== |
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Revision as of 21:52, 13 April 2021
 | This article needs additional citations for verification. (September 2014) |
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Abbaye de Belloc (Template:Lang-eu) is a French Pyrenees, traditional farmhouse, semi-hard cheese from the Pays Basque region, made from unpasteurized sheep milk, with a fat content of 60%.[1] The cheese is still made in the traditional manner by the Benedictine monks of the Abbaye Notre-Dame de Belloc, in the commune of Belloc in the Ariège department of southwestern France. Production of this Ossau-Iraty cheese is regulated by A.O.C. laws.[2] Abbaye is produced from the milk of a centuries-old breed of red-nosed Manech ewes, particular to the Basque region, delivered by farms neighboring Belloc Abbey. It is believed that these Benedictine monks were the first to teach shepherds from the Basque region how to make cheese many centuries ago. Abbaye de Belloc has a pleasantly nutty and complex flavor that is characteristic of Basque,[3] and is made in a 5 kg fat wheel with a natural, crusty, brownish colored rind with patches of red, orange and yellow. This semi-firm cheese has a dense, rich and creamy texture and a distinctive lanolin aroma. Careful attention under the correct maturing conditions accentuates this cheese's rich, caramelized flavors, which sometime resemble burnt caramel, that can make Abbaye de Belloc so addictive. It pairs particularly well with Pinot Noir, as it is mild enough not to overwhelm the subtleties of this delicate varietal, but also has sufficient complexity to stand up to the bolder flavors of a Syrah/Shiraz.[3]
Notes
- ^ Abbaye de Belloc Archived May 5, 2009, at the Wayback Machine.
- ^ Meier, Jennifer. "Cheese of France: Abbaye de Belloc". About.com. Archived from the original on 2014-09-11. Retrieved 2014-09-11.
- ^ a b Meier, Jennifer. "Pairing Wine and Cheese: Pairing Cheese with Pinot Noir". About.com.
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