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About Ossau-Iraty: Ossau in the valley of Bearn and Iraty in the forests of the Pays Basque combine to make this cheese. Ossau-Iraty is probably the least known Appelation d'Origine Controlee (A.O.C) cheese.
Ossau-Iraty making: Ossau-Iraty is mainly made from Manech ewes. The cheese is sometimes produced in mountain huts (Ossau-Iraty Fermier). The cheese needs to mature for at least 90 days to develop its nutty flavor.
Tasting Ossau-Iraty: The pâte is supple and creamy when young and becomes more firm as the cheese ripens. Ossau-Iraty Fermier may have small holes in the pâte and should not stick to the palate. Ossau-Iraty is creamy and buttery in the mouth with flavors of nuts, fruits and herbs.
Tasting advices: Ossau-Iraty can be served before and after dinner. In Pays Basque and Bearn, the nickname of Ossau-Iraty is "farmer's dessert".
and wine: Jurançon
Graves (French Wine
Cheeses: Saint Nectaire, Roquefort