Dairy
Ossau-Iraty
Ossau-Iraty is a Basque–Béarnais sheep’s-milk cheese from the western Pyrenees, made from milk of Manech and Basco-Béarnaise ewes. Pressed, uncooked wheels develop a smooth, supple paste when young and a firmer, more complex body with age—flavours of roasted hazelnut, fresh cream, mountain herbs, and a gentle sheep sweetness rather than aggressive salt. It is a classic table cheese with cherry jam, black cherry confiture from Itxassou, or just crusty bread and Irouléguy wine. PDO rules cover both French Basque and Béarn zones. Prefer farmhouse (fermier) wheels when available for deeper pasture character; industrial wheels stay milder and more consistent for everyday boards.
Also known as: Ossau-Iraty Fermier
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pyrenean shepherds in the Ossau valley and Iraty forest made pressed ewe cheeses during summer transhumance.
French AOC recognition unified Basque and Béarnais sheep-cheese traditions under the Ossau-Iraty name.
EU PDO status protected Manech and Basco-Béarnaise milk and the defined mountain production area.