Abbaye de Belloc vs Etorki
Abbaye de Belloc
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
Abbaye de Belloc is a semi-hard sheep's milk cheese from France. It belongs to the French Basque tomme tradition, with a flat wheel, a natural rind, and a dense yellow paste. The name refers to an abbey, and the cheese was developed for that house before dairies near it kept the method. The flavor leans to toasted nuts, brown butter, and light caramel, with a gentle woolly aroma. It is a board cheese first, and an older wheel can also be shaved or grated.
Etorki
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- France
- Place
- Mauléon-Licharre
Etorki is a branded sheep's milk cheese from Mauléon-Licharre, in the French Basque country. The milk is pasteurized, the curd is pressed and not cooked, and the cheese is firm but supple. A washed rind turns reddish brown, and the pale yellow interior can show a few small holes. The taste is mild, sweet, and a little nutty, and many people notice a hint of browned caramel. The Basque name means origin or heritage, and the cheese is a commercial brand rather than a shared farm name.