Ossau-Iraty

1. History

Ossau-Iraty originates from the pastoral traditions of the Basque Country and Béarn, with evidence of sheep farming dating back to the Neolithic period and records of cheese-making from the 15th century near Oloron.

In the early 20th century, Roquefort producers established dairies in the Pyrenees to collect sheep milk, boosting local production until the 1970s.

In response to Roquefort's withdrawal, local farmers formed a syndicate in 1975, securing AOC status in 1980 to protect their traditional cheese.

2. Physical characteristics

Ossau-Iraty is an uncooked pressed paste cheese with a cylindrical shape, weighing 2 to 4 kg, height of 7-9 cm, and diameter of 18-22 cm.

Its natural rind is thin and supple, beige to light brown, sometimes slightly oiled.

The paste is compact, supple, and elastic, ivory to straw-yellow in color, with few or no holes.

3. Taste profile

The flavor is rich and creamy, featuring pronounced sheep notes, hints of hazelnut, hay, and straw, intensifying with aging.

The melting texture and lingering finish make it well-balanced without excessive bitterness.

Optimal tasting period is from June to November, when flavors peak.

4. Production zone and period

Produced in the western Pyrenees, mainly in Pyrénées-Atlantiques (64) and Hautes-Pyrénées (65) departments, spanning Béarn and French Basque Country.

Made from whole raw milk of local breeds: Manech black-faced, red-faced, and Basco-Béarnaise.

Production runs from winter-spring in plains and hills to summer in high mountain pastures (estives).

5. Certification

Ossau-Iraty holds AOC since 1980 and AOP since 1996, ensuring origin and traditional methods.

It is the only sheep milk AOP cheese from the Pyrenees, preserving farm or dairy artisanal practices.

Strict specifications require local milk and minimum 60-day aging.