| Etorki | |
| Country: | France |
| Region: | Basque country |
| Town: | Mauléon-Licharre, Pyrénées-Atlantiques |
| Source: | sheep |
| Dimensions: | 25 cm (diameter) x 11 cm (height) |
| Aging: | 7 weeks |
Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department.[1] 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."