Ossau-Iraty Cheese vs Wagashi Cheese

Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Wagashi Cheese is compact and made from cow milk.

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 Wagashi Cheese?

Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.

What's the Difference Between Ossau-Iraty Cheese and Wagashi Cheese?

• Milk type: Ossau-Iraty Cheese (sheep's milk), Wagashi Cheese (Cow’s milk)
• Milk treatment: Ossau-Iraty Cheese (Raw), Wagashi Cheese (Heated)
• Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Wagashi Cheese (Compact)
• Rind: Ossau-Iraty Cheese (Natural, smooth, orange to gray), Wagashi Cheese (red wax coating)
• Aging: Ossau-Iraty Cheese (Minimum 80-120 days), Wagashi Cheese (Fresh or dried)
• Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Wagashi Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Ossau-Iraty Cheese Taste Like Wagashi Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Wagashi Cheese brings mild character. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 days develops a different profile than Wagashi Cheese at fresh or dried.

Can You Substitute Ossau-Iraty Cheese for Wagashi Cheese?

Ossau-Iraty Cheese can stand in for Wagashi 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 compact. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Wagashi Cheese brings mild notes.

Which Is Better, Ossau-Iraty Cheese or Wagashi 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 compact profile, Wagashi Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Wagashi Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Ossau-Iraty Cheese the same as Wagashi Cheese?

No, they're distinct cheeses. Ossau-Iraty Cheese is made from sheep milk; Wagashi Cheese uses cow. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 days, Wagashi Cheese fresh or dried.

Is Ossau-Iraty Cheese similar to Wagashi Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Ossau-Iraty Cheese for Wagashi Cheese?

You can, but expect a shift in richness and milk character.

Does Ossau-Iraty Cheese taste like Wagashi Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Wagashi Cheese is mild.

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 Wagashi Cheese made of?

Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.

Which should I choose, Ossau-Iraty Cheese or Wagashi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Wagashi Cheese is compact.