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.”
Grates and melts well.