Home / Zelu Koloria

Zelu Koloria

  • Made from pasteurized sheep's milk

  • Country of origin: France

  • Region: Aquitaine (Basque)

  • Family: Blue

  • Type: semi-hard, blue-veined

  • Texture: dense and firm

  • Rind: natural

  • Colour: cream

  • Flavour: buttery, lemony, spicy, strong, tangy

  • Aroma: rich, strong

  • Vegetarian: no

  • Made from pasteurized sheep's milk

  • Country of origin: France

  • Region: Aquitaine (Basque)

  • Family: Blue

  • Type: semi-hard, blue-veined

  • Texture: dense and firm

  • Rind: natural

  • Colour: cream

  • Flavour: buttery, lemony, spicy, strong, tangy

  • Aroma: rich, strong

  • Vegetarian: no

Zelu Koloria, which translates to "colour of the sky" in the Basque language is a raw blue sheep's milk cheese made in the mountainous region of the Pays Basque, bordering France and Spain. The cheese is made between June and November, but sold throughout the year at varying ages, the youngest being 3-months old. This is an unusual treat as blue cheeses are generally not made in this area.

It is a semi-hard cheese with uniform blue veins and a dense, mellow-flavoured interior. The natural rind is somewhat dry when the cheese is young, but with age it becomes moist, resulting in an extra tangy richness.  Cheese made in spring is light in taste and texture whilst those from the coming winter season have more strong, intense flavours and heavier texture. The range of flavour varies from sweet butter to lemon zest and peppery.

Accompany the cheese with Juracon Moelleux or Port.

Offline store icon

Over 200,000 page views per month, Put your store on our map!

Contact Us

Other French cheeses:

Abbaye de Tamié, Affidelice au Chablis, Alpicrème, Amalthée, Anneau du Vic-Bilh, Baby Brie, Baguette Laonnaise, Banon, Barberey, Belletoile, ... show all ... , Bleu de Laqueuille, 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, Buchette de Manon, Butte, Bûchette à la Sarriette, 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, Chevrotin des Aravis, Civray, Coeur de Camembert au Calvados, Coeur de Chevre, Coulommiers, Couronne Lochoise, Crayeux de Roncq, Crottin de Champcol, Cure Nantais, Delice de Bourgogne, Delice des Fiouves, Dreux a la Feuille, Emental Grand Cru, 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, L'Affine Au Chablis, L'Aveyronnais, L'Ecir de l'Aubrac, La Taupiniere, Laruns, Le Chevrot, Le Conquerant Camembert, Le Conquerant Demi Pont L'eveque , Le Duc Vacherin, Le Fium Orbo, Le Lacandou, Le Marquis Chevre, Lingot des Causses, Lingot Saint Bousquet d'Orb, Livarot, Lou Pevre, Macconais, Maroilles, Mistralou, Monastery Cheeses, Mothais a la Feuille, Munster, Nantais, Olivet au Foin, Olivet Bleu, Olivet Cendre, P'tit Berrichon, Palet de Babligny, Pate de Fromage, Patefine Fort, Pave de Chirac, Pelardon des Cevennes, Pelardon des Corbieres, Petit Blaja, Picodon de Chevre, Pigouille, Pithtiviers au Foin, Poivre d'Ane, Pont l'Eveque, Pouligny-Saint-Pierre, Pourly, President Brie, President Light Brie, Pyramide, Pérail de Brebis, Quatre-Vents, Quercy Petit, Regal de la Dombes, Rigotte, Rocamadour, Rochebaron, Romans Part Dieu, Roule, Rouleau De Beaulieu, Rustinu, Saint Agur, Saint André, Saint Felicien, Saint Marcellin, Selles sur Cher, Soumaintrain, Tomme de Chambrouze, Tomme des Chouans, Touree de L'Aubier, Trappe de la Coudre, Vacherin, Venaco, Vieux Corse, Vignotte