L'Abbaye de Belloc
Profile and character :
uncooked, presse hard cheese
You may need this products
A wonder of the Pyrenees
This thousand-year-old cheese made entirely from sheep milk originates from between the Ossau valley in Béarn and the Massif d’Iraty in the Basque country. It is a cheese that keeps well with a compact paste that crumbles after maturation. It has a fine, melting texture with milky flavours and a light taste of straw and hazelnut. Records show the presence of Ossau-Iraty in the markets of Toulouse in the first century and ever since this time it has been produced according to the same methods. Ossau-Iraty reflects the union of two regions, drawing the best of Ossau, a listed, lush-green valley with its splendid lakes and breath-taking scenery, and Iraty, lying between France and Spain, an area renowned for its majestic beech tree forests, the largest in Europe. It is against the backdrop of this idyllic landscape that the sheep undertake their transhumance each summer and offer this exceptional cheese.
The exquisite aromas of the Corsican maquis
Nothing compares to this delicious Corsican Tomme. A cheese full of character expressing the heady aromas of the wild Corsican mountainous regions, the maquis, the preferred pasturing grounds of the Corsican sheep. The paste is hard and has a grainy aspect, pressed and cooked and left to mature for 6 weeks to allow the full range of flavours to develop.
The delicious purity of the truffle is combined perfectly with the delicate texture of the raw-milk Brie of Meaux. A specially created soft-cheese and summer-truffle (tuber Aestiyum, 3% min) preparation enhanced with white truffle-flavoured olive oils to create an explosion of tastes on the palate, where each perfectly balanced flavour finds its own place. A truly fine cheese to try without the slightest hesitation…