Editorial Reviews:
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This cheese hails from the Pays Basque region of Aquitaine (French Pyrenees). It is made from the milk of red-nosed Manech ewes that are raised on farms adjacent to the Abbaye de Notre Dame de Belloc. It is in the "Abbaye" (abbey) where this milk becomes a fantastic cheese. The abbey was founded in 1875 on a small farm named Bellicq, eventually Belloc. The monastery has profited from a milder climate and the rise of a pastoral civilization. Monks in the Benedictine Abbey have taught and continue to teach the art of producing a local cheese (ardi-gasna, meaning local sheeps milk cheese) to shepherds. The tomme is a flat wheel with a natural, crusty, grey rind with patches of red, orange, and yellow natural molds. This luxurious cheese has a fine, dense texture that is rich in butterfat. The strong lingering flavor, like caramelized brown sugar, is the result of six months similar to aging a fine wine. A new favorite at igourmet! Made from unpasteurized sheep's milk. Photo depicts whole 10 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
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