"If there are artisans in the monastery, they will exercise their art in all humility." So states the Rule of St. Benedict, the text that serves as a guide for the monks of the abbey of Notre-Dame de Belloc in southern France. One of the tenets of the Benedictine Rule is the need for monks to balance their prayer lives with work. It is here, near the foothills of the French Pyrenees, that men who have dedicated their lives to God through a commitment to a monastic lifestyle work to produce one the world’s finest artisanal cheeses.

 

            Taking its name from the monastery in which it is made, Abbaye de Belloc is a noble cheese still made in the traditional manner by the Benedictines there. Sheep milk from neighboring farms is brought to the abbey where the monks turn it into wheels of cheese, which are then patiently aged for 6 months until they have reached maturity. The cheese has a crusty, brownish natural rind that is tinctured with subtle hues of red and orange. The taste, however, speaks of its gentle pastoral provenance with an even balance of fruity flavors, mild nuttiness, and caramel undertones. Although each wheel retains its own unique character, sometimes creamier and sometimes milder than the last, they are all products of the highest degree of craftsmanship, revealing their essence with each successive bite.

         

     

  It seems hard to imagine that the monks who make Abbaye de Belloc, who have humbly consecrated their lives to God, would aspire to make one the world’s foremost cheeses. However, make it, they have done. And while it stands by itself, Abbaye de Belloc lends itself very well to a number of wine pairings, particularly a Burgundy or Zinfandel, although its versatility is just one of its virtues. For anyone looking to experience a well crafted artisan cheese, Abbaye de Belloc is truly worth seeking out.

 

Matt and the Cheese Mongers at North Lamar