OSSAU-IRATY AOP

Terroir and Craftsmanship

From the wild Pyrenees mountains of the Basque Country, Ossau-Iraty AOP is an uncooked pressed cheese crafted from pasteurised sheep’s milk, bearing the prestigious AOP designation. Matured for a minimum of 4 months, it develops a natural rind ranging from orange-yellow to grey.

The pale, ivory paste — characteristic of sheep’s milk — is neither sticky nor dry, melting effortlessly from the very first bite.

Sensory Profile

On the nose: lactic and vegetal aromas, deepening into animal notes with maturity. On the palate: fresh, slightly acidic notes open the experience before evolving towards dried fruit — a signature of sheep’s milk. The texture is generously melting, with a satisfying and lingering finish.

Pairings

Irouléguy red or Jurançon white from the Basque country are the classic companions; a Riesling from Alsace provides elegant contrast. A dark beer is the most complementary brew; a red tea from China offers a more exotic pairing.

On the board: fresh black cherries, cherry jam, redcurrant jelly, quince jam, toasted pine nuts, Espelette pepper PDO, and saffron. Serve on cereal bread for an authentic Pyrenean experience.