Ossau-Iraty

Two regions in France’s Western Pyrénées mountains combine to make Ossau-Iraty (“OH-so-ear-AH-tee”) cheese:  Ossau in the valley of Bearn and Iraty in the forests of the Pays Basque. The name “Ossau-Iraty” dates from 1980, but the cheese’s history can be traced back more than 2,000 years.

This ancient sheep’s milk cheese was traditionally made by local shepherds as they moved their flocks up the mountains in spring and down again in autumn. Today’s cheesemaking process adheres to the same traditional methods to produce an appealingly rustic flavor that hints at the fertile mountain grasses enjoyed by the Manech and Basco-Bearnaise ewes.

Ossau-Iraty is aged for a minimum of 90 days and features a luscious ivory paste that tastes both nutty and sweet. True to its nickname,
"farmer's dessert," Ossau-Iraty makes a fabulous dessert when served
with cherry preserves which provide a sweet counterpoint to the
cheese’s saltiness.

Type of Milk: Sheep | Region of Origin: France

Designation: AOC - France (Appellation d'origine contrôlée)