Using sheep milk supplied from surrounding farms, this cheese, once made by the Benedictine monks at the Abbaye de Notre-Dame de Belloc in the Pyrénées, is based on the Ossau-Iraty recipe. Visit this website: https://www.janetfletcher.com/blog/2023/12/29/missing-cheese-is-back-in-action to find out more about why this cheese disappeared from the US for 5 years. Enjoy with nuts, fruit, & salami. Taste: Firm, smooth, rich, and buttery with notes of caramel, brown- butter and nuts. Pairings: Barbera, Bordeaux, Merlot, Cab Sauvignon, Sauvignon Blanc. Made with pasteurized sheep's milk and traditional rennet.