Made by Benedictine monks at the Abbaye de Notre-Dame de Bel'loc in the western Pyrenees, Abbaye de Bel'loc is is crafted from sheep's milk and aged from 6 to 12 months. The paste is firm, smooth and somewhat translucent when thinly sliced, with a pale ivory color. The cheese has a natural, mottled rind. The flavor is sweet, caramelized, and round, with a decidedly creamy finish. Abbaye de Bel'loc is an AOC cheese. Sheep milk.