Etorki
Sign in to saveEtorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.
Key facts
- Cheese.name
- Etorki
- Cheese.image
- 225px
- Cheese.country
- France
- Cheese.region
- Basque country
- Cheese.town
- Mauléon-Licharre, Pyrénées-Atlantiques
- Cheese.source
- sheep
- Cheese.dimensions
- 25 cm (diameter) x 11 cm (height)
- Cheese.aging
- 7 weeks
via Wikipedia infobox
Wikidata facts
- Country of origin
- France
- Material used
- sheep milk
- Image
- Etorki.jpg
Show 2 more facts
- Commons category
- Etorki
- location of creation
- Mauléon-Licharre
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
2 sectionsContents
- See also
- References
Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.
Etorki is produced in ten-inch by four-inch cylinders weighing ten pounds. Cheese critics describe Etorki as "smooth, supple, and velvety."
Excerpted from Wikipedia’s “Etorki” article, available under the CC BY-SA 4.0 licence.
Available in 9 languages
via Wikidata sitelinks · CC0