Production of this cheese varies, but possible ingredients including bacterial culture, salt, and animal rennet.

The cheese is made into wheels weighing 5 kg with a natural, crusty, brownish colored rind with patches of red, orange and yellow.

Abbaye De Belloc is aged for 6 weeks to 6 months in cool, humid locations to develop its flavor.

Abbaye de Belloc has a pleasantly nutty and complex flavor that is characteristic of Basque.

It pairs particularly well with Pinot Noir, as it is mild enough not to overwhelm the subtleties of this delicate varietal, but also has sufficient complexity to stand up to the bolder flavors of a Syrah/Shiraz.