A traditional, semi-hard French cheese made from unpasteurized sheep's milk in the Pays Basque region of Aquitaine. It was originally created in the 1960s by Benedictine monks at the Abbaye Notre-Dame de Belloc, utilizing a regional farmhouse cheese-making process inspired by Ossau-Iraty traditions. It is aged for at least 6 months and has a firm, nutty, rich interior. It has a dusty rind, dark blond interior with notes of toasted nuts and deep browned butter.