Etorki is a 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.
It has a cylindrical shape about 25 cm (9.8 in) in diameter and 11 cm (4.3 in) in height. It is available throughout the year.
For those allergic to cow's milk, Etorki can be substituted for Gouda or Cheddar when cooking with cheese.
||Wikimedia Commons has media related to Etorki.