Abbaye de Belloc is a semi-soft, French sheep's milk cheese made by Benedictine monks in the Basque region. It has a firm, silky texture and a rich, nutty flavor with notes of toasted nuts and caramelized sugar. The cheese is made with pasteurized milk from local red-nosed Manech ewes and aged for several months giving it a nutty, brown butter, and caramel flavor.