Etorki is a firm

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

made in the French

Basque Basque may refer to: * Basques, an ethnic group of Spain and France * Basque language, their language Places * Basque Country (greater region), the homeland of the Basque people with parts in both Spain and France * Basque Country (autonomous co ...

country, at

Mauléon-Licharre Mauléon-Licharre (; , Occitan: Maulion e Lisharra), or simply Mauléon, is a commune in the Pyrénées-Atlantiques department in southwestern France. It is the capital of the Soule (''Zuberoa'') historical Basque province. It is home to the ...

in the

Pyrénées-Atlantiques Pyrénées-Atlantiques (; Gascon language, Gascon Occitan language, Occitan: ''Pirenèus Atlantics''; ) is a Departments of France, department located in the Regions of France, region of Nouvelle-Aquitaine in the southwest corner of metropolitan ...

department. It is made from

pasteurized In food processing, pasteurization ( also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life ...

sheep milk Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Manchego (Spain). ...

and pulp pressed, not cooked, then matured for seven weeks. Etorki is produced in ten-inch by four-inch cylinders weighing ten pounds. Cheese critics describe Etorki as "smooth, supple, and velvety."

References

Basque cuisine French cheeses Sheep's-milk cheeses {{France-cheese-stub

See also

References