Abbaye is a French Pyrenees, traditional farmhouse cheese from the Pays Basque region. Abbaye is still made in the traditional manner of the Benedictine monks from sheep’s milk. It has a dense, rich and creamy texture with a nutty, caramelized flavour. Aged for 12 months.

Comparable Cheese: Cantal, Aged EtorkiLe Sieur de Duplessis

  • Rind: Natural
  • Vegetarian: No
  • Type: Firm
  • Pairing: Cabernet Franc