Ossau-Iraty is a traditional, unpasteurised, semi-soft cheese made from sheep’s milk. It usually has a shape of a wheel, with a natural rind. This cheese is made with the milk of Manech ewes. Affinage takes at least 90 days. The temperature of the cellar must be below 12 C. This cheese unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn and Iraty in the beech forests of the Pays Basque. The cheese is full of a delicious, nutty, robust taste if it is produced during the period from June to September when the herds move up to the high mountain meadows. Made with traditional rennet.
