Abbaye de Belloc [SEP] material used
Abbaye de Belloc
Abbaye de Belloc is a French Pyrenees, traditional farmhouse, semi-hard cheese from the Pays Basque region, made from unpasteurized sheep milk, with a fat content of 60%. The cheese is still made in the traditional manner by the Benedictine monks of the Abbaye Notre-Dame de Belloc, in the commune of Belloc in the Ariège department of southwestern France. Production of this Ossau-Iraty cheese is regulated by A.O.C. laws. Abbaye is produced from the milk of a centuries-old breed of
since 1948), Diocese of Rouen (Le Bec-Hellouin, Eure)
- Bellaigue Abbey ("Abbaye Notre-Dame de Bellaigue"), monks (Virlet, Puy-de-Dôme)
- Bellefontaine Abbey ("Abbaye de Bellefontaine"), Diocese of La Rochelle (Bégrolles-en-Mauges, Maine-et-Loire)
- Belloc Abbey ("Abbaye Notre-Dame de Belloc") (Urt, Pyrénées-Atlantiques)
- Bergues Abbey ("Abbaye de Bergues-