Source of milk Ewe Certification AOC 1980, PDO | Pasteurized No Milk source Sheep Texture Medium-firm | |
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Region, town Northern Basque Country Aging time 80 or 120 days minimum, by weight Aging 80-120 days minimum, by weight Similar Sheep, Saint‑Nectaire, Époisses de Bourgogne, Pont‑l'Évêque cheese, Tomme | ||
Ossau iraty and ewephoria cheese
Ossau-iraty is a Franco-Basque cheese made from sheep milk.
Contents
Origin
Ossau-iraty is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country.
AOC status
It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of only two sheep's milk cheeses granted AOC status in France. (The other is Roquefort). Although Ossau-Iraty received AOC status in the 1980s, it is of ancient origin, traditionally made by the shepherds in the region.
Production
Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. The milk must come from the breeds Basco-béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier) the AOC regulations stipulate that only raw, unpasteurized milk be used.
Description
According to the official description, the cheese crust is yellow–orange to gray, and the body color ranges from white to cream depending on how it has been matured. It is smooth, creamy and firm, and may have some small eyes (openings).