Frederic Melton
Ossau-Iraty is a nutty, creamy, and buttery sheep's milk cheese from the French Pyrénées. It is believed to be one of the first cheeses ever made, with a history that predates the English alphabet. The cheese is produced in two neighbouring provinces: the Ossau Valley in Bearn and the wooded hills of Iraty in the French Basque country. The flavour of Ossau-Iraty is described as nutty, fruity, slightly floral, and sweet, with a fragrance reminiscent of toasted hazelnuts. It is a versatile cheese that pairs well with various wines, such as bold reds, Sauvignon Blancs, Madirans, or Merlots, and can be enjoyed in a variety of ways, including grilled cheese sandwiches, shaved over salads, or on its own.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep |
| Region | French Pyrénées |
| Taste | Rich, nutty, buttery, fruity, slightly floral, sweet |
| Texture | Firm yet creamy, smooth, dense, ivory |
| Colour | Amber |
| Rind | Mold-speckled |
| Pairing | White wine, port, Sauvignon Blancs, Madirans, Merlots, cider, bold red wine, lager beer, rum |
| Melting | Melts well |
Explore related products
What You'll Learn
Ossau-Iraty is a rich, nutty sheep's milk cheese
The cheese is crafted from the milk of Manech Tête Noir, Tête Rousse, and Basco-Béarnaise sheep breeds. It boasts a firm yet creamy texture, with a smooth, dense, ivory paste that is reminiscent of toasted hazelnuts. The flavour profile of Ossau-Iraty is characterised by nutty, buttery, and slightly fruity notes, making it a versatile cheese that pairs well with various beverages.
The process of making Ossau-Iraty involves the ancient practice of transhumance, where shepherds take their sheep to high mountain pastures during the summer for grazing. During this time, cheesemakers in mountain huts transform the fresh sheep's milk into cheese. The cheese crafted during the summer is often prized for the complex flavours imparted by the fresh grasses and wildflowers.
Ossau-Iraty is a versatile cheese that can be enjoyed in a variety of ways. It melts beautifully, making it perfect for grilled cheese sandwiches, cheeseburgers, or cheese on toast. It can also be shaved or grated over salads, soups, or stews, adding a rich, nutty flavour. When served on a cheese board, Ossau-Iraty pairs well with figs and cured meats.
The cheese has received accolades for its exceptional quality, winning the Best Cheese in the World at the World Cheese Awards in 2006 and 2011. It also holds the distinction of being one of only two sheep's milk cheeses with AOC status, recognising its traditional origins and production methods.
Unraveling Monterey Jack's Unique Taste and Texture
You may want to see also
It's made in the French Pyrénées
Ossau-Iraty is a classic sheep's milk cheese made in the French Pyrénées in two neighbouring provinces: the Ossau Valley in Bearn and the wooded hills of Iraty in the French Basque country. The two places lie in the green, rolling foothills of the Western Pyrenees and are the namesake for the cheese. The cheese is essentially a mountain cheese, benefiting from the ancient practice of transhumance, where shepherds take their sheep to high mountain pastures in the summer months to graze on the season's abundant grasses and wildflowers. During this time, cheesemakers transform the fresh sheep's milk into cheese in mountain huts known as "cayolar", where the shepherds live during the summer. The cheeses crafted in the summer are often prized, as the flavours of the fresh grasses translate into a beautiful complexity in the cheese. When the temperatures turn cold, the sheep and shepherds descend to the lower slopes and their farms.
The milk for the production of Ossau-Iraty comes from local breeds of sheep, Manech Tête Noir, Tête Rousse, and Basco-Béarnaises. Ossau-Iraty is made with the milk of Manech and Basco-Béarnaise ewes, and the shape of each wheel can vary from region to region. Ossau is aged for a minimum of 90 days, and its paste has a luscious ivory colour, with a fragrance reminiscent of toasted hazelnuts. Its taste captures the sweet, buttery flavours that a great sheep's milk cheese can deliver. The ancient tradition of making this cheese dates back some 3,000 to 4,000 years, and it is said to be one of the first cheeses ever made.
The wheels are typically marked with the stamp of a sheep's head. Depending on which way the sheep is facing, you can tell whether the cheese was made in a farmhouse or by a dairy: a front-facing ewe signifies a farmstead Ossau-Iraty, while a side-facing ewe signifies a dairy-made wheel. Ossau-Iraty is believed to descend from the Greek God Apollo's son, Aristee, a shepherd who turned the milk from his herd of sheep into this delicious cheese.
Ossau-Iraty is a versatile cheese that can be enjoyed in many ways. It is a superb melter, making a great grilled cheese sandwich and taking a cheeseburger to the next level. It is also delicious when shaved into an arugula salad or grated over soups and stews. It can be enjoyed on its own, with bread, or on a cheese board with figs and cured meats. When it comes to drinks, Ossau-Iraty is a brilliantly pairable cheese that goes well with many wines, especially Sauvignon Blancs, Madirans, Merlots, and extra-dry white ports. It also pairs nicely with cider, lager beer, and rum.
The Savory Symphony: Melon and Cheese's Unique Taste
You may want to see also
It's believed to be one of the first cheeses ever made
Ossau-Iraty is a classic sheep's milk cheese made in the French Pyrénées in two neighbouring provinces: the Ossau Valley in the Béarn, and the wooded hills of Iraty in the French Basque country. The cheese is believed to descend from one of the first cheeses ever made. Legend has it that the Greek God Apollo had a son, Aristee, a shepherd who turned the milk from his herd of sheep into Ossau-Iraty. Although an actual Greek God may not have invented it, the wheels are made according to a tradition that dates back some 3,000 to 4,000 years, predating the English alphabet.
Pyrenees sheep’s milk cheeses have been included in records as early as the first century, where they were bought and sold at markets in Toulouse. Monks often produced wheels in their monasteries. By the 14th century, sheep’s milk cheese was considered a currency. Shepherds and farmers could pay bills and taxes with wheels of cheese.
Ossau-Iraty is produced in two regions in the southwest of France along the Spanish border. The two places lie in the green, rolling foothills of the Western Pyrenees, and they’re the namesake for the cheese. Producing Ossau-Iraty has been a vital part of the region’s economy for a very long time. The ancient practice of transhumance is still thriving in this region, whereby shepherds take their sheep high into mountain pastures during the summer months to graze on the season’s abundant grasses and wildflowers. During this time, cheesemakers transform the fresh sheep’s milk into cheese in mountain huts known as “cayolar”, where the shepherds live during the summer. The cheeses crafted in the summer are often prized; the flavours of the fresh grasses translate into a beautiful complexity in the cheese. When the temperatures turn cold, the sheep and shepherds descend to the lower slopes and their farm.
The milk for the production of Ossau-Iraty comes from the local breeds of sheep, Manech Tête Noir, Tête Rousse and Basco-Béarnaises. The wheels are typically marked with the stamp of a sheep’s head. Depending on which way the sheep is facing, you know whether or not the cheese was made in a farmhouse or by a dairy: a front-facing ewe signifies a farmstead Ossau-Iraty, and a side-facing ewe signifies a dairy-made wheel.
Taste of Neufchatel Cheese: A Creamy, Tangy Delight
You may want to see also
Explore related products
It's a versatile cheese that pairs well with many wines
Ossau-Iraty is a classic sheep's milk cheese made in the French Pyrénées in two neighbouring provinces: the Ossau Valley in Bearn and the wooded hills of Iraty in the French Basque country. It is believed to be one of the first cheeses ever made, with a rich history that predates the English alphabet. The cheese is said to have been invented by a Greek God, and its production has been a vital part of the region's economy for a long time.
The cheese has a rich, nutty, and creamy flavour with a firm yet creamy texture and notes of macadamia. It is also said to have a fruity, slightly floral flavour and is known for its sweet, buttery taste. Ossau-Iraty is a versatile cheese that pairs well with many wines, especially Sauvignon Blancs, Madirans, Merlots, and bold reds like Bordeaux. It can also be paired with cider or a chilled, extra-dry white wine or port, such as Quinta de la Rosa White Port.
The younger Ossau-Iraty is perfect for melting and can be used for grilled cheese sandwiches or cheeseburgers. It can also be shaved into an arugula salad or atop soups and stews. The older cheeses are harder and can be grated over salads, soups, or stews or served on a cheese board with figs and cured meats.
Ossau-Iraty received AOC status in 1980 and was granted European PDO status in 1996, recognising its ancient tradition and unique taste. It is a beloved cheese with a rich history and a dedicated following.
Unraveling the Unique Taste of Lorraine Cheese
You may want to see also
Ossau-Iraty is a beloved classic with a rich history
This classic sheep's milk cheese is produced in two neighbouring provinces in the French Pyrénées: the Ossau Valley in Béarn and the wooded hills of Iraty in the French Basque Country. The two regions in the southwest of France along the Spanish border are also the namesake of the cheese. The ancient practice of transhumance is still thriving in this region, where shepherds take their sheep high into mountain pastures during the summer months to graze on the season's abundant grasses and wildflowers. During this time, cheesemakers in mountain huts, or "cayolar," transform the fresh sheep's milk into cheese. The cheeses crafted during the summer are often prized for the beautiful complexity that the fresh grasses impart to their flavour.
Ossau-Iraty has a rich, nutty, and buttery flavour with a firm yet creamy texture and notes of macadamia. It is known for its versatility, pairing well with many wines, especially bold reds like Bordeaux, Sauvignon Blancs, Madirans, or Merlots, and even cider and white port. It is also a superb melter, making for a delicious grilled cheese sandwich or cheeseburger. The younger Ossau-Iraty melts perfectly for brilliant cheese on toast, while the older cheeses are harder and can be grated over salads, soups, or stews.
The wheels of Ossau-Iraty are typically marked with the stamp of a sheep's head, indicating whether the cheese was made in a farmhouse or by a dairy. The cheese's striking white paste is glorious on a cheese board, simply eaten on bread, or enjoyed all by itself. Its unique taste is a result of the blend of different manufacturing methods of the milk from the two regions in which it is produced.
Cottage Cheese: A Taste Exploration
You may want to see also
Frequently asked questions
Ossau-Iraty is a nutty, sweet, buttery and fruity sheep's milk cheese. It is known to have a creamy texture and a fragrance reminiscent of toasted hazelnuts.
Ossau-Iraty originates from the French Pyrénées, specifically the Northern Basque Country's Irati beech forest and Bearn's neighbouring Ossau Valley.
Ossau-Iraty is made with the milk of Manech and Basco-Béarnaise ewes. The ancient practice of transhumance is still used, where shepherds take their sheep to high mountain pastures during the summer for grazing.
It is recommended to store Ossau-Iraty cheese in the refrigerator, using cheese paper to cover the cheese and stop it from drying out while still allowing it to breathe.
Ossau-Iraty is a versatile cheese that pairs well with many wines, including Sauvignon Blancs, Madirans, Merlots, bold red wines, and chilled extra-dry white wines or ports. It is also commonly enjoyed on toast, grilled cheese sandwiches, shaved into an arugula salad, or grated over soups and stews.
