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From Wikipedia, the free encyclopedia

Etorki
Country of originFrance
RegionBasque country
TownMauléon-Licharre, Pyrénées-Atlantiques
Source of milksheep
Dimensions25 cm (diameter) x 11 cm (height)
Aging time7 weeks
Related media on Commons

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

References

  1. ^ a b c d "culture: the word on cheese". culturecheesemag.com. Retrieved 2022-03-22.
This page was last edited on 2 September 2022, at 18:45
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