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A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq. Milk from ewes of the red-nosed Manech sheep raised in this area of France provide the milk that is gathered and taken to the Abbaye for the production of this cheese. Pale yellow in color, the cheese has a firm, semi-hard texture that is covered by a thick, naturally rough rind that may be grey, ivory, tan, or dark brown in color. The cheese is rich with the sweet flavor of caramelized sugar after it has been aged for 6 to 8 months. It is an excellent choice for hors d'oeuvres and appetizers and it is often grilled or melted into sauces.