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.

Next Up

Cinco de Mayo Across the Country

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

Cinco de Mayo Drinks and Appetizers

Get your Cinco de Mayo fiesta started with these festive appetizers and killer cocktails.

How to Make Dulce de Leche

You only need one ingredient: sweetened condensed milk.

Our Best Sips for Cinco de Mayo

Margaritas or sangria — which will you be sipping?

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.

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.

Related Pages