10 - Ossau-Iraty
10 - Ossau-Iraty
This product made from sheep's milk obtained the PDO in 1996, after 20 years under the AOC certification.
In the heart of the Pyrénées-Atlantiques, the country's leading farm cheese basin, Ossau-Iraty draws its success from transhumance. “This practice consists of bringing the herds up to the high pastures during the mountain pastures, around the month of May”.
After the creation of the cheese, the maturing in the cellars lasts between 2 and 12 months, depending on the cheese makers. Each Ossau-Iraty is marked with a hallmark illustrating a sheep's head. Its rind offers a color ranging from gray to pale yellow encloses a soft whitish paste.
“Its paste is firm while being very unctuous in the mouth. There are two types of cheese, Béarnais which are rounder and more supple and Basque, which are firmer.
