Abbaye de Belloc (Bellocq)

Pronunciation: [ah-bay-EE deuh behl-LAWK]

Semihard sheep's-milk cheese that's been made for centuries by the Benedictine monks at the Abbey de Belloc in the Pays Basque area of southwestern France. The cheese is traditionally made with milk from Manech sheep, though milk from other breeds may be used. It comes in 8- to 11-pound wheels with a hard brownish rind and a pale ivory interior. Abbaye de Belloc has a rich buttery flavor with hints of nuts, fruit and caramel. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Cinco de Mayo Across the Country

Satisfy your Cinco de Mayo cravings at Food Network-approved Mexican eateries across the country.

Raise a Glass to Cinco de Mayo

Check out a few of Food Network's favorite easy-to-make cocktails ideal for celebrating Cinco de Mayo.

Plan Your Entire Cinco de Mayo Menu Around Tequila

Of course, you could just shake up a margarita. But we've got main dish and dessert options that boast tequila too.

Marcela Valladolid's Cinco de Mayo Must-Haves

Hear from Food Network's Marcela Valladolid to learn her top tips for the ultimate fiesta, featuring the best-ever guacamole, tacos and margaritas.