Ossau iraty is a French cheese made from sheep’s milk in the Basque country. Its appellation, derived from two geographical names including the Pic du Midi d’Ossau in the Pyrénées-Atlantiques region and the Iraty forest in the Basque country, was protected by the AOC (Appellation d’Origine Contrôlée) in 1980 and the AOP (Appellation d’Origine Protégée) in 1996.
Why the ossau-iraty appellation?
Livestock farming has been a key activity in the Pyrenees from the Neolithic up to the present day, when farmers began making cheese, which they consumed themselves before selling the surplus. However, as the cattle grew, farmers no longer had time to sell the cheeses, and concentrated solely on milking the milk. It was that prompted them to turn to cheese ripeners.
In 1904, Roquefort-sur-Soulzon processors set up in the Pyrenees, boosting farmers’ incomes. But in 1970, Roquefort production fell, although it was replaced by local production of traditional cheeses. In 1975, the Pyrenees noted that Roquefort was trying to transform cheese into a semi-industrial diversification product, prompting the producers of the Pays Basque and Béarn to set up a defense syndicate to obtain an AOC and an AOP.
The appellation Oussau Iraty is a combination of geographical names located between the two extremities of the Pays Basque and Béarn. The French and Spanish Pays Basque contains the Iraty forest, the largest beech forest in Europe . At the other end of Béarn is the Pic du Midi d’Ossau, the highest peak in the Pyrenees Atlantiques. In short, while in the beginning, the ossau iraty appellation covered 563 communes in the Pyrenees, today there are only 372 communes in because the syndicat wishes to bring the traditional production area closer to the maturing area.
How to enjoy ossau-iraty cheese?
ossau-iraty cheese is best eaten with walnut bread. When you chew the mixture, you can feel the brittle paste of ossau-iraty expressing itself with the scent of dried fruit. With this bread in your mouth, you’ll quickly discern the body of the young cheese marrying the maturing of the old pasta. Alternatively, there’s wholemeal bread, which leaves no one indifferent when the modest taste of cereals is complemented by the acidic note of ewe’s milk. For a perfect match, top it off with black Ixtassou cherry jam.
On the beverage side, a red wine from Arbois du Jura is ideal, with its aromas of dark fruit, spices and leather. If you want more finesse, accompany the cheese with a fruity demi-sec champagne to bring out the milk and hazelnut flavors of the cheese. Its smooth, consistent texture will delicately satisfy your palate.
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