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Etorki is a hard cheese made in the French Basque region of the Pyrénées from the milk of black-headed sheep (sic.)

The curds are put into moulds, and pressed to drain off the remaining whey. Then, they are soaked in brine for two hours, then rubbed in salt and wrapped in cloths that were also soaked in brine. The cheeses are then aged anywhere from 3 to 6 months.

The rind ends up thin and orangish. Inside, the cheese is a light-yellow, and feels just a tidge oily from the high butterfat content. It is also very supple; you can bend it a bit without its breaking. The flavour is somewhat sweet; to some people, it tastes like burnt caramel.

Made by the French dairy company "Bongrain."

Cooking Tips
Grates and melts well.

Nutrition
50% butterfat

Also called:

See Also:

Sheep's Milk Cheeses

Other entries for:

Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping