 | This article needs additional citations for
verification. (April 2022) |
| Etorki | |
|---|---|
 | |
| 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 |
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
- ^ a b c d "culture: the word on cheese". culturecheesemag.com. Retrieved 2022-03-22.
| This article needs additional citations for
verification. (April 2022) |
| Etorki | |
|---|---|
|
| |
| 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 |
|
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
- ^ a b c d "culture: the word on cheese". culturecheesemag.com. Retrieved 2022-03-22.