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Vieux-Boulogne (also known as Sabla du Boulonnais) is an unpasteurized, unpressed cow’s-milk cheese made in the Pas-de-Calais departement around the town of Boulogne-sur-Mer in France.This artisanal cheese is square in shape, at around 11 centimetres across and 4 centimetres high, and weighs up to 500g.
It has a soft, elastic central pate, surrounded by a moist, [...]

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Abbaye de Belloc is a French, traditional farmhouse, hard cheese from the Pays Basque region, made from unpasteurized sheep milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc from milk from the local flocks of sheep. Abbaye de Belloc is made in a 5 kg fat [...]