Ossau-Iraty
Ossau-Iraty is a cheese originating from the Basque Country and Béarn regions of France. It is one of only two sheep's milk cheeses granted Appellation d'Origine Contrôlée (AOC) status in France, with the other being Roquefort.
History[edit | edit source]
The production of Ossau-Iraty is an ancient practice dating back at least 4000 years to the shepherds of the Western Pyrenees. The cheese was traditionally made in mountain huts known as 'cayolar' and was a vital source of income for the local people.
Production[edit | edit source]
Ossau-Iraty is produced from the milk of two breeds of sheep, the Manech and the Basco-Béarnaise. The cheese is uncooked and pressed, and typically aged for a minimum of 90 days. The cheese can be aged for several months to develop stronger flavors.
Characteristics[edit | edit source]
Ossau-Iraty has a smooth, creamy texture and a distinctive, complex flavor. The taste can vary depending on the diet of the sheep and the length of aging, but it typically has a nutty, fruity flavor with a slight tang.
Serving[edit | edit source]
Ossau-Iraty is often served with black cherry jam in the Basque Country, as the sweetness of the jam complements the tanginess of the cheese. It can also be enjoyed with bread, fruit, and wine.
Recognition[edit | edit source]
In 1980, Ossau-Iraty was granted AOC status, recognizing the unique characteristics of the cheese and its deep-rooted history in the region. The cheese also received the Protected Designation of Origin (PDO) status from the European Union in 1996.
See Also[edit | edit source]
| Types |  | |
|---|---|---|
| Animal milk | ||
| Miscellaneous | ||
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