Find over 1869 specialty cheeses from 74 countries in the world's greatest cheese resource

Etorki

Etorki
PD Photo

  • Made from pasteurized sheep's milk

  • Country of origin: France

  • Region: Mauléon-Licharre, Pyrénées-Atlantiques

  • Type: hard, artisan

  • Texture: smooth and supple

  • Rind: natural

  • Colour: ivory

  • Flavour: burnt caramel, sweet

  • Aroma: earthy

  • Vegetarian: no

Etorki, meaning “origin” in the Basque language, is a sheep’s milk cheese made in the French Basque region of the Pyrénées. The pasteurised milk used to make this cheese is sourced from local black-faced or red-faced Manech ewes (adult female sheep referred to as ewe) herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.

Cheesemaking in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pressed but not cooked and slowly matured for a period of three to six months.

Etorki has a rusty, bumpy rind because of the molds formed during pressing. The smooth, supple and velvety interior is white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.

Pair Etorki with chardonnay, riojas or traditional, sparkling white wines.

Offline store icon

Over 500,000 page views per month, Put your store on our map!

Contact Us

Other French cheeses:

Affidelice au Chablis, Alpicrème, Amalthée, Anneau du Vic-Bilh, Baby Brie, Baguette Laonnaise, Banon, Barberey, Belletoile, Bleu de Laqueuille, ... show all ... , Bougon, Boule Du Roves, Bourdin Goat Log, Boursault, Boursin, Bouyssou, Brebirousse d'Argental, Brebis du Puyfaucon, Bresse Bleu, Brie, Brie au poivre (Brie with pepper), Brie de Meaux, Brillat-Savarin, Briquette de Brebis, Briquette du Forez, Brousse du Rove, Buche de Chevre, Buchette d'Anjou, Bûchette à la Sarriette, Butte, Cabecou, Cachaille, Camembert, Camembert Calvados, Camembert de Normandie, Cancoillotte (Cancoyotte), Caprice des Dieux, Carre de l'Est, Casu marzu, Cathelain, Cendre d'Olivet, Chabis de Gatine, Chaource, Chaumes, Chavroux, Chèvre, Chevrotin des Aravis, Civray, Coeur de Camembert au Calvados, Coeur de Chevre, Coulommiers, Couronne Lochoise, Crayeux de Roncq, Cure Nantais, Delice de Bourgogne, Delice des Fiouves, Dreux a la Feuille, Epoisses de Bourgogne, Explorateur, Figue, Filetta, Fin-de-Siecle, Fondant de Brebis, Fontainebleau, Fougerus, Fourme de Haute Loire, Frinault, Fromage Corse, Galette du Paludier, Galette Lyonnaise, Gastanberra, Gourmandise, Grand Vatel, Grataron d' Areches, Gratte-Paille, Greuilh, Gris de Lille, Guerbigny, Kiri, La Taupiniere, L'Affine Au Chablis, Laruns, L'Aveyronnais, Le Chevrot, Le Conquerant Camembert, Le Conquerant Demi Pont L'eveque , Le Duc Vacherin, Le Fium Orbo, Le Lacandou, Le Marquis Chevre, L'Ecir de l'Aubrac, Lingot des Causses, Lingot Saint Bousquet d'Orb, Livarot, Lou Pevre, Macconais, Maroilles, Monastery Cheeses, Mothais a la Feuille, Munster, Nantais, Olivet au Foin, Olivet Bleu, Olivet Cendre, Palet de Babligny, Pate de Fromage, Patefine Fort, Pave de Chirac, Pelardon des Cevennes, Pelardon des Corbieres, Pérail de Brebis, Petit Blaja, Picodon de Chevre, Pigouille, Pithtiviers au Foin, Poivre d'Ane, Pont l'Eveque, Pouligny-Saint-Pierre, Pourly, President Brie, President Light Brie, P'tit Berrichon, Pyramide, Quatre-Vents, Quercy Petit, Regal de la Dombes, Rigotte, Rocamadour, Rochebaron, Romans Part Dieu, Roule, Rouleau De Beaulieu, Rustinu, Saint Agur, Saint-André, Saint Félicien, Saint-Marcellin, Selles sur Cher, Soumaintrain, Abbaye de Tamié, Tomme des Chouans, Touree de L'Aubier, Trappe de la Coudre, Vacherin, Valencay, Venaco, Vieux Corse, Vignotte