Ossau-Iraty Cheese vs Penamellera Cheese
Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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What Is Ossau-Iraty Cheese?
Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.
What Is Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Ossau-Iraty Cheese and Penamellera Cheese?
- Origin: Ossau-Iraty Cheese (France), Penamellera Cheese (Spain)
- Milk type: Ossau-Iraty Cheese (sheep's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Milk treatment: Ossau-Iraty Cheese (Raw), Penamellera Cheese (pasteurized)
- Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Penamellera Cheese (semi-hard, artisan)
- Rind: Ossau-Iraty Cheese (Natural, smooth, orange to gray), Penamellera Cheese (natural)
- Aging: Ossau-Iraty Cheese (Minimum 80-120 days), Penamellera Cheese (10 to 15 days)
- Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Ossau-Iraty Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées | Asturias, Spain |
| Milk Type | Sheep's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Homogeneous, uncooked, pressed | Semi-hard, artisan |
| Rind | Natural, smooth, orange to gray | Natural |
| Aging | Minimum 80-120 days | 10 to 15 days |
| Taste | Fruity, herbaceous, nutty | Acidic, bitter, herbaceous |
Taste Comparison: Does Ossau-Iraty Cheese Taste Like Penamellera Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Ossau-Iraty Cheese offers rich, contrasted with Penamellera Cheese's aromatic, strong. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 days develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Ossau-Iraty Cheese for Penamellera Cheese?
Ossau-Iraty Cheese can stand in for Penamellera Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, uncooked, pressed bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Ossau-Iraty Cheese or Penamellera Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a semi-hard, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Ossau-Iraty Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Ossau-Iraty Cheese originates in France, while Penamellera Cheese comes from Spain. Ossau-Iraty Cheese is made from sheep milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 days, Penamellera Cheese 10 to 15 days.
Is Ossau-Iraty Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ossau-Iraty Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Ossau-Iraty Cheese taste like Penamellera Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Ossau-Iraty Cheese leans rich, and Penamellera Cheese is closer to aromatic, strong.
What is Ossau-Iraty Cheese made of?
Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. It originates in France.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Ossau-Iraty Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Penamellera Cheese is semi-hard, artisan.