This article needs additional citations for verification. (April 2022) |
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 | |
|---|---|
 | |
| 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 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.
Wikimedia Commons has media related to Etorki.