Ossau-Iraty

Ossau-Iraty (AOC/AOP) is the only French sheep’s milk cheese with its own appellation — a firm, pressed, uncooked tomme that represents the ancient pastoral cheesemaking tradition of the Pyrénées, where Basque and Béarnais shepherds (bergers) have produced brebis cheese for at least 3,000 years during the transhumance (seasonal migration of flocks to high mountain pastures). The cheese is made from the raw milk of Manech Tête Rousse, Manech Tête Noire, or Basco-Béarnaise sheep — local breeds adapted to mountain grazing whose milk has exceptionally high fat (7-8%) and protein content. The production follows pressed-curd technology: milk is heated to 32-34°C, set with animal rennet for 30-40 minutes, the curd cut into small grains (hazelnut size), stirred and gently heated to 38-40°C, then pressed in molds under increasing weight for 8-24 hours. The cheeses are salted by brining (24-48 hours in saturated brine), then aged on wooden shelves in caves or cellars at 10-14°C and 85-90% humidity for a minimum of 80 days for small format (2-3kg) and 120 days for large format (4-5kg). During affinage, the rind develops from pale gold to deep ochre, developing a natural mold that is brushed periodically. The paste progresses from firm and slightly elastic when young to dense, slightly crumbly, and intensely flavored when aged 6-12 months — developing notes of hazelnut, toasted grain, caramel, and lanolin with a long, complex finish. Young Ossau-Iraty pairs with cherry preserves (confiture de cerises noires d’Itxassou); aged versions stand alone or with a glass of Juraçon moelleux.

• Spanish Idiazábal (Basque smoked sheep cheese)
• Italian Pecorino Toscano (sheep’s milk, pressed)
• Portuguese queijo Serra da Estrela (sheep’s milk)
• Sardinian Pecorino Sardo (pressed sheep cheese)