{"id":65748,"date":"2020-02-20T19:17:51","date_gmt":"2020-02-20T19:17:51","guid":{"rendered":"https:\/\/relaisgourmet.com\/o-de-ossau-iraty\/"},"modified":"2026-03-30T18:55:26","modified_gmt":"2026-03-30T18:55:26","slug":"o-de-ossau-iraty","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/es\/o-de-ossau-iraty\/","title":{"rendered":"O de Ossau Iraty"},"content":{"rendered":"\n<p><em>El Ossau iraty es un queso franc\u00e9s elaborado con leche de oveja en el Pa\u00eds Vasco. Su nombre, derivado de dos nombres geogr\u00e1ficos que incluyen el Pic du Midi d&#8217;Ossau en los Pirineos Atl\u00e1nticos y el bosque de Iraty en el Pa\u00eds Vasco, fue protegido por la AOC (Appellation d&#8217;Origine Contr\u00f4l\u00e9e) en 1980 y la AOP (Appellation d&#8217;Origine Prot\u00e9g\u00e9e) en 1996.   <\/em> <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfPor qu\u00e9\nla denominaci\u00f3n ossau-iraty?<\/strong><\/h2>\n\n<p>La ganader\u00eda\nha sido una actividad clave en los Pirineos desde el Neol\u00edtico\nhasta nuestros d\u00edas, cuando los ganaderos\nempezaron a fabricar queso, que consum\u00edan ellos mismos\nantes de vender el excedente. Con el tiempo, sin embargo, el ganado\ncreci\u00f3 y los ganaderos ya no tuvieron tiempo de vender los quesos\n; se concentraron \u00fanicamente en orde\u00f1ar la leche. Fue\nlo que les impuls\u00f3 a recurrir a los maduradores de queso.  \n\n<\/p>\n\n<p>En\n1904, los transformadores de Roquefort-sur-Soulzon se instalaron\nen los Pirineos, aumentando los ingresos de los agricultores. Pero\nen 1970, la producci\u00f3n de Roquefort disminuy\u00f3, aunque fue sustituida\npor la producci\u00f3n local de quesos tradicionales. En 1975, los\nPirineos se dieron cuenta de que el Roquefort intentaba transformar el\nqueso en un producto de diversificaci\u00f3n semi-industrial, lo que llev\u00f3 a los\nproductores del Pa\u00eds Vasco y B\u00e9arn a crear un\nsindicato de defensa para obtener una DOC y una DOP.    \n<\/p>\n\n<p>La denominaci\u00f3n\nOussau Iraty es una combinaci\u00f3n de nombres geogr\u00e1ficos situada entre\nlos dos extremos del Pa\u00eds Vasco y B\u00e9arn. En el Pa\u00eds Vasco franc\u00e9s y espa\u00f1ol\nse encuentra el bosque de Iraty, el mayor hayedo de Europa\n. En el otro extremo de B\u00e9arn se encuentra\nel Pic du Midi d&#8217;Ossau, el pico m\u00e1s alto de los Pirineos Atl\u00e1nticos\n. En resumen, mientras que al principio la denominaci\u00f3n <em>Ossau\niraty<\/em>\nabarcaba 563 municipios de los Pirineos, hoy s\u00f3lo hay 372 municipios en la denominaci\u00f3n\nporque el sindicato desea\nacercar la zona de producci\u00f3n tradicional a la zona de maduraci\u00f3n\n.     \n<\/p>\n\n<h2 class=\"wp-block-heading\">\u00bfC\u00f3mo te gusta el queso Ossau-Iraty?  <\/h2>\n\n<p>\nossau-iraty se come mejor con pan de nueces. Cuando\nmasticas la mezcla, puedes sentir la pasta quebradiza del\nossau-iraty expres\u00e1ndose f\u00e1cilmente con el aroma de los frutos secos. Con este\npan en la boca, discernir\u00e1s r\u00e1pidamente el cuerpo del queso\njoven cas\u00e1ndose con la maduraci\u00f3n de las pastas viejas. Alternativamente, est\u00e1 el pan integral\n, que no deja indiferente a nadie cuando el modesto sabor\nde los cereales se complementa con la nota \u00e1cida de la leche de oveja.\nPara un buen maridaje, rem\u00e1talo con\nmermelada de cerezas negras de Ixtassou.     \n<\/p>\n\n<p>En cuanto a las bebidas\n, el acompa\u00f1amiento ideal ser\u00eda un vino tinto de Arbois du Jura, con sus\naromas de fruta negra, especias y cuero. Si quieres m\u00e1s finura\n, acompa\u00f1a el queso con un champ\u00e1n demi-sec afrutado\npara resaltar los sabores a leche y avellana del queso. Su\ntextura suave y consistente te llenar\u00e1 la boca con delicadeza.    \n<\/p>\n\n<p>Descubre m\u00e1s datos interesantes sobre el Foie Gras y el Pa\u00eds Vasco en <a href=\"https:\/\/relaisgourmet.com\/blog-foies-gras-actualite\/\">nuestro Blog<\/a> y sabrosas recetas en la secci\u00f3n <a href=\"https:\/\/relaisgourmet.com\/recettes-de-foies-gras\/\">Recetas<\/a> de nuestro sitio web.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Ossau iraty es un queso franc\u00e9s elaborado con leche de oveja [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":65749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2271],"tags":[],"class_list":["post-65748","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-clasificar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>O de Ossau-Iraty: queso DOP<\/title>\n<meta name=\"description\" content=\"Ossau Iraty: un queso vasco elaborado con leche de oveja, perfecto con mermelada de cerezas negras.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/relaisgourmet.com\/es\/o-de-ossau-iraty\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"O de Ossau Iraty\" \/>\n<meta property=\"og:description\" content=\"El Ossau iraty es un queso franc\u00e9s elaborado con leche de oveja en el Pa\u00eds Vasco. 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