Ossau Iraty PDO

The king of the Pyrenees

Ossau Iraty PDO proudly represents its region of origin, which gave it its name, over 2000 years ago between the ‘pic du midi’ and the Iraty forest In the Basque country. On the French side of the border, the mild climate is ideal to farm local sheep breeds such as Manechs Tête Rousse, Manechs Tête Noire, Basco-Béarnaise.

The ripening period of 120 minimum at the foot of the Pyrénéées gives this cheese the opportunity to develop deliciously fruity aromas and an exceptional smoothness. To identify Ossau Iraty correctly, have a look at the rind. It must be embossed with the outline of a ewe’s head. 

Ossau Iraty PDO

The king of the Pyrenees

Ossau Iraty PDO proudly represents its region of origin, which gave it its name, over 2000 years ago between the ‘pic du midi’ and the Iraty forest In the Basque country. On the French side of the border, the mild climate is ideal to farm local sheep breeds such as Manechs Tête Rousse, Manechs Tête Noire, Basco-Béarnaise.

The ripening period of 120 minimum at the foot of the Pyrénéées gives this cheese the opportunity to develop deliciously fruity aromas and an exceptional smoothness. To identify Ossau Iraty correctly, have a look at the rind. It must be embossed with the outline of a ewe’s head. 

Ossau Iraty
Pyrénées Region

THE Pyrénées REGION

Ewes Milk

EWES MILK CHEESE

UNPASTEURISED

UNPASTEURISED

PDO

PDO

Pyrénées Region Ossau Iraty Pyrénées Region + Pyrénées Region

Appearance

Thick rind, ranging from yellow to orange in color.

Texture

Firm cheese, white and smooth. Onctuous texture that melts in the mouth.

Taste

Mild and fruity.

Must be enjoyed the right way

Traditinally Ossau iraty is consumed with a black cherry compote, or a chutney made of peppers and tomatoes with a touch of Espelette pepper.

Although tradition is important, we can also recommend to enjoy this exceptional cheese grated and melted in a gratin or sandwich. In terms of wine pairing, we strongly recommend a fruity red, or a sweet white wine to best enhance the unique flavour of Ossau Iraty.

A seasonal cheese

When local Pyrenees cheesemakers created the PDO in 1980, it made sense to them to put forward the three local ewe’s breeds as a base for Ossau Iraty. Made from pasteurised milk, this is a strictly seasonnal cheese as ewes only produce milk from November to July.

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Tomme des Pyrénées +

Covered in a black or golden rind, it was originally made in summer farms at high altitude.

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Bethmale +

This medieval cheese is one of the most well known and rare cheese from the Pyrenees.

Bethmale

RECIPES

Ossau Iraty summer salad jar +
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