This cheese is made by Benedictine monks at the abbey of Notre-Dame de Belloc in the Western Pyrenees of France. The milk comes from local red-nosed Manech sheep at neighboring farms.

This traditional farmhouse, hard cheese is rich and sweet with a flavor of caramel. It has been aged for 6 to 8 months. It is an excellent choice for hors d'oeuvres or cooking.

Abbaye de Belloc is sometimes described as a Basque cheese.

The abbey was founded in 1875 on a small farm named "Bel–licq". Part of the traditional monk's duties included cheese making.

Flavor - Smooth, buttery, nutty, sweet, burnt caramel

Appearance - A 5 kg flat wheel with a natural, crusty, grey rind with patches of red, orange, and yellow natural molds. Pale yellow interior. Semi-hard.