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.

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