Abbaye de Belloc - [ah-bay-EE deuh behl-LAWK] Semihard sheep's-milk that's been made for centuries by the Benedictine monks at the Abbey de Belloc in the Pays Basque are of southwestern France. The cheese is traditionally made with milk from Manech sheep, though milk from other breeds may be used. It comes in 8 to 11 pound wheels with a hard brownish rind and a pale ivory interior. Abbaye de Belloc has a rich, buttery flavor with hints of nuts, fruit and caramel.