Ooh, my favorite!

Abbaye de Belloc
September 18, 2012, 9:46 am
Filed under: Food, San Francisco

It’s been great to be back in San Francisco. Some strange feelings of nostalgia and déjà vu here and there, but still I am having a lovely time. And eating so well too!

Yesterday I had the most incredible cheese and I had to jott down the name and share it with you before I forgot it forever. This is Abbaye de Belloc, an unpasteurized sheep milk cheese made for centuries by Benedictine Monks using milk from local farms. The cheese guy that helped us yesterday said it is the world’s longest continually made cheese.

It’s a semi-firm cheese with a creamy texture that tastes of rich grass and burnt caramel. At first it tastes quite mild, but as the cheese warms on the tongue, and as it bites between your teeth it becomes increasingly flavorful and fatty. I should probably mention the 60% milk fat content. It is gorgeous!

I’ll have to see who has it when I get back from SF, but if you’re in this area check out Gourmet and More in Hayes Valley. It’s a gourmet’s food mecca, and the sweetest little store, but all I really need to say is: cheese walk-in.

You’ll find the cheese guru inside bundled up in a parka and ready to dish out lots of samples. Then you make your choices and he sends you on your way with a tiny basket.



Or you could buy it online here, $15 for 1/2 pound.

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