Ossau-Iraty

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Ossau-iraty
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Country of origin France
Region, town Northern Basque Country
Source of milk Ewe
Pasteurized No[1]
Texture Medium firm
Aging time 80 or 120 days minimum, by weight[2]
Certification AOC 1980, PDO
Commons page [[Commons:Category:Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value). |Related media on Wikimedia Commons]]

Ossau-iraty is a French cheese made from sheep milk.

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.[3]

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.[4]

Production

Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. 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.[5][6]

  • 3,067 tonnes (in 2003)
  • 60 producers (in 2003)
  • 8 manufacturers: private industries and cooperatives (in 1998)
  • 2,045 milk producers (in 1998)

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).[7]

See also

References

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