Ossau-lraty farmhouse 9 months PDO
Ossau-Iraty is an Occitan-Basque cheese made from sheep milk in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest. This cheese has been recognised as an AOC product since 1980. It is one of 3 sheep's milk cheeses granted AOC status in France (the others are Roquefort and Brocciu). It is of ancient origin, traditionally made by the shepherds in the region.
Les Saloirs de Louis was created in 2017 when Louis Madec took over the salting house operated by the company Miguelgorry, for which he had been managing the cheese business for 10 years. Originally intended for mass distribution, its production has diversified to address creameries and wholesalers. In order to confirm this move, Les Saloirs de Louis merged with the activity of Béarnaise cheese cellars in 2019.
Ossau-Iraty is a traditional cheese made from raw (unpasteurised) sheep’s milk in the picturesque mountains of the Pyrenees that hold a much fertile grazing land. Aged for 6 month, it has a pungent gamey aroma and a distinctive sweet flavour with a slightly granular texture that melts in the mouth. This semi firm cheese has a slightly oily texture with a savoury and sweet nutty flavour with hints of figs, hazelnuts and olives. It also has earthy notes that distinguish it from other famous hard sheep cheese such as Manchego and Pecorino. This is definitely a cheese for the connoisseur!
Serving and Cooking Suggestions
- paired with a hoppy beer or big, balanced reds like Pinot Noir and Zinfandel
- on its own or on a cheese board, making sure it is up to room temperature before digging in
- diced in a salad
Ingredients: raw sheep milk, salt, starter culture, rennet
Allergens: milk protein
Nutritional value: per 100g
Energy 1791kJ / 428kcal
Average Wheel Weight: 4.5kg