French cheese – Ossau – Iraty
Ossau in the valley of Bearn and Iraty in the forests of the Pays Basque combine to make this cheese. Ossau-Iraty is probably the least known Appelation d’Origine Controlee cheeses. It is mainly made from Manech ewes’ milk. The cheese is sometimes produced in mountain huts (Ossau-Iraty Fermier). The cheese needs to mature for at least 90 days to develop its nutty flavour. The pâte is supple and creamy when young and becomes firmer as the cheese ripens. Ossau-Iraty Fermier may have small holes in the pâte and should not stick to the palate. Ossau-Iraty is creamy and buttery in the mouth with flavours of nuts, fruits and herbs. Ossau-Iraty can be served before or after dinner. In the Basque region the nickname of Ossau-Iraty is “farmer’s dessert”. The cheese goes well with a white Graves.
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