Etorki | |
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Country of origin | France |
Region | Basque country |
Town | Mauléon-Licharre, Pyrénées-Atlantiques |
Source of milk | sheep |
Dimensions | 25 cm (diameter) x 11 cm (height) |
Aging time | 7 weeks |
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Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department.[1] It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.[1]
Etorki is produced in ten-inch by four-inch cylinders weighing ten pounds.[1] Cheese critics describe Etorki as "smooth, supple, and velvety."[1]
See also
[edit]References
[edit]- ^ a b c d "culture: the word on cheese". culturecheesemag.com. Retrieved 2022-03-22.