Abbaye de Belloc Cheese Recipe

Abbaye de Belloc

Abbaye de Belloc cheese is a semi-hard cheese made from raw sheep's milk that originated in the Basque region of France. It is named after the Abbaye de Notre-Dame de Belloc, a 12th-century abbey that is located near the village of Belloc.

The cheese is made by the monks at the Abbaye de Notre-Dame de Belloc using traditional methods that have been passed down through the generations. The monks keep a small flock of sheep on their farm, and the sheep's milk is used to make the cheese.

Abbaye de Belloc cheese has been made by the monks since the 19th century. The cheese is made using a thermophilic culture and rennet, which are added to the raw sheep's milk to coagulate it. The curd is then cut into small pieces and drained, and the cheese is pressed to remove any remaining whey.

After the cheese is pressed, it is salted and then aged for several months. The cheese has a rich, nutty flavor and a firm texture that makes it perfect for slicing or grating.

Abbaye de Belloc cheese has won numerous awards over the years, including a gold medal at the 2004 World Cheese Awards. It is now widely available in specialty cheese shops and gourmet markets around the world.

Large stainless steel pot
Thermometer
Cheese cloth
Cheese mold
Cheese press

10 liters of raw sheep’s milk
1/4 tsp of thermophilic culture
1/4 tsp of rennet
2 tbsp of cheese salt

Heat the sheep’s milk in a large stainless steel pot over low heat, stirring constantly to prevent the milk from scorching. Heat the milk to a temperature of 30°C.
Add the thermophilic culture to the milk and stir well.
Dilute the rennet in 60 ml of cool, non-chlorinated water. Add the rennet to the milk and stir well for about a minute.
Cover the pot and let the milk sit undisturbed for about 45 minutes to allow the rennet to coagulate the milk.
After 45 minutes, check the coagulation by inserting a knife into the curd. If the knife comes out clean, the coagulation is complete.
Cut the curd into 1.3 cm cubes using a long knife or a curd cutter. Stir the curd gently to help it release more whey.
Slowly heat the curd and whey to a temperature of 41°C over the course of 30-40 minutes. Stir the curd gently during this time.
Once the curd has reached the desired temperature, turn off the heat and let it rest for 5-10 minutes.
Drain the whey from the curd by pouring the mixture through a cheese cloth. Collect the curd in the cheese cloth and tie the cloth into a knot to form a cheese bag.
Place the cheese bag in a cheese mold and press it at a pressure of 5 kg for 30 minutes.
Remove the cheese from the mold and sprinkle it with cheese salt on all sides.
Place the cheese on a cheese mat or rack and let it air dry for 2-3 days.
Turn the cheese every day to ensure even drying.
Once the cheese is dry, wrap it in cheese paper or plastic wrap and store it in the fridge for up to 3 months. Enjoy!