Ossau-Iraty Cheese

Pierre-Yves Beaudouin, CC BY-SA 4.0, via Wikimedia Commons

About Ossau-Iraty Cheese

Ossau-Iraty is a traditional cheese from the Basque and Béarn regions of France. Made from sheep's milk, it has a smooth, creamy texture and a rich, nutty flavor. This cheese is often enjoyed on its own or used in cooking, especially in dishes that highlight its subtle, sweet undertones.

Key Facts

Country of Origin	France
Specific Origin	Béarn and Basque Country (Pyrénées-Atlantiques), and three communes in Hautes Pyrénées
Protection	AOC (1980), PDO (1996)
Milk Type	Sheep's milk
Milk Treatment	Raw
Fat Content	Minimum 50% FDM
Moisture Content	58% minimum
Rind	Natural, smooth, orange to gray
Texture	Homogeneous, uncooked, pressed
Flavor	Fruity, herbaceous, nutty
Aroma	Rich
Colors	Cream-colored
Forms	Cylindrical, small (4–7 lbs), large (8–11 lbs)
Age	Minimum 80-120 days

What is Ossau-Iraty Cheese?

Ossau-Iraty is an uncooked and pressed cheese made from ewe’s milk. It is produced exclusively in the Béarn and Basque Country (Pyrénées-Atlantiques) regions, and in three communes in the Hautes Pyrénées. The region's mountainous terrain and high humidity create ideal conditions for lush, varied grass to grow, benefiting the sheep that provide the milk for this cheese.

Characteristics

Ossau-Iraty is cylindrical with a natural smooth rind that varies from orange to gray in color. The cheese's interior is cream-colored and homogeneous. It comes in two versions: dairy (produced in traditional or industrial dairies) and farm (made in farmsteads using raw milk). This milk comes either from the valleys or the pastures, depending on the season.

The cheese is available in two sizes: small (4–7 pounds [2–3 kilograms]) and large (8–11 pounds [4–5 kilograms]).

Historical Background

The name "Ossau-Iraty" refers to the two regions where the cheese is produced: the Ossau Valley in Béarn and the Iraty forest in the Basque Country. The breeding of dairy ewes from the three local breeds (Manech black-faced, Manech red-faced, and Basco-Béarnaise) takes advantage of the steep grassy slopes and supports traditional grazing practices.

The first written record of commercial ewe’s cheese production in the Pyrenees dates back to the fifteenth century. Ossau-Iraty cheese has been a significant part of the Basco-Béarnaise pastoral culture ever since. The cheese received appellation d’origine contrôlée (AOC) status in 1980 and protected designation of origin (PDO) status in 1996.

Production Process

The milk used for Ossau-Iraty must come exclusively from the local breeds and must be used within forty to forty-eight hours after milking. The cheese is made using both traditional and modern methods, with farm Ossau-Iraty using raw milk. The cheese is matured for a minimum of 80 to 120 days, depending on its size.

The rind of each cheese is marked for identification: a ewe’s head (facing head-on) for farm Ossau-Iraty and a ewe’s head (in profile) for dairy Ossau-Iraty cheeses.

Production and Distribution

Ossau-Iraty cheese production involves 1,400 farmers and around 20 enterprises or cooperatives, yielding approximately 3,700 tons per year. Of this, 640 tons are made from raw milk, with production split evenly between farmstead and dairy methods.

Tasting Notes

Ossau-Iraty has a rich and complex flavor profile, featuring nutty, fruity, and sometimes floral notes. The cheese's texture is firm and smooth, with a creamy consistency. It is an excellent choice for cheese platters and is also used in cooking and snacking.

Conclusion

Ossau-Iraty is a cheese steeped in tradition and regional pride. Its distinct flavors and textures reflect the unique environment and meticulous production methods of the Béarn and Basque Country regions. Whether enjoyed on its own or as part of a dish, Ossau-Iraty offers a taste of the rich heritage of French cheesemaking.