CheeseReviews.org

[ah-BAY duh Bell-OCK] This sheep milk cheese is produced in a traditional style by Benedictine Monks in France. It has a strong cheese flavor which is sweet and something else. What something else? Beats me. The more time I spent nibbling trying to give it a name, the further away I got. Familiar yet elusive. I spent some time online trying to see if anyone else had nailed it down. Brown sugar? Not quite, but close. One site said it tasted like lanolin, and, well...... I have no idea what lanolin flavor is. Let's just say that I don't think I'd want to eat lanolin, but this cheese is very yummy.

At any rate, it was very good cheese. The cheese is firm but it still has a very buttery character. The strong flavor is very pleasant and unique.

Perhaps one of the best cheeses I've ever eaten.