Sep 15 2025
From Alsace to Savoie, France enjoys the richest traditions of regional excellence and has benefitted more than any country in the world from PDO and PGI classifications recognising the importance of origin and geographical heritage. This applies more than anywhere else in the Pyrénées, where one of the most famous mountain ranges in the world extends its unique characteristics to producing not only the finest cheeses, but the most eclectic selections of any French region.
The Pyrénées is an enchanting collection of lakes, valleys, peaks and lush pastures, and this combines to provide a rich source of goodness where sheep and cows thrive to produce an amazing quality of milk. While you might know the Pyrénées as the gateway to the Iberian Peninsula and for the hiking trails and ski resorts which separate France and Spain, it has produced some of the world’s finest cheeses also, in some cases since medieval times, and always with a superior eye for quality and character.
As if the Pyrénées didn’t already hold enough appeal for its awe-inspiring landscape, it is also responsible for an astonishing consistency of cheeses, but with an array of different characteristics:
This rare ewe’s milk cheese benefits from the mild climate of the Pyrénées and undertakes a minimum 120-day ripening period at the foot of the mountains. The ewes only produce milk between November and July, so Ossau Iraty is a seasonal cheese, but at the right time it delivers a smooth taste and aroma and a melt-in-the-mouth texture. You would recognise Ossau Iraty by the ewe’s head that must be embossed on the thick rind, but the mild taste is also very distinctive. Ossau Iraty is a versatile cheese that can be used in both sweet and savoury dishes, such as a fresh salad and also in this clever egg parfait with cream and shortbread soldiers.
One of the most distinctive cheeses in France due to its colour-defined rind, Tomme des Pyrénées is produced in farms at high altitude and was awarded PGI status relatively recently in January 2021. This ensures that milk is collected in a protected area, which contributes to the smooth and creamy texture and the mild taste. There are two variations of this cheese; Noire, which is ripened for a minimum of 21 days and has a black rind, and Dorée which is ripened for a minimum of 45 days and is given a golden rind. Noire has a fresher taste compared to the more full-bodied flavour of Dorée. Meanwhile, both cheeses work in a range of pastries, breads and souffles, such as in waffles and in a focaccia bread, while its excellent melting properties means it works well paired with cream and used in pasta sauces.
One of the most widely loved French cheeses, Bethmale takes its name from the village it originated from in medieval times. The dry, coarse rind encases a melt-in-the-mouth texture with small openings, but Bethmale delivers a deceptively strong taste that makes it a popular contender for a good French cheeseboard. While Bethmale stands on its own as a statement cheese, it also works well melted into hot sauces and hot dishes, such as a ratatouille and pasta dishes.
Order Pyrénées cheeses from Sodiaal today
At Sodiaal we can bring the taste of the Pyrénées directly to your plate, if you contact our team today.
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