Description
The Ossau-Iraty PDO is a semi-hard paste cheese, produced with whole milk from sheep of Bascobéarnaise, Manech black head and Manech red head breeds. Their lactation is seasonal.
Production Area
The production area of Ossau-Iraty PDO covers part of the area of the department of Pyrénées-Atlantiques and three municipal areas in the department of Hautes-Pyrenées, in the regions of Aquitaine and Midi-Pyrenees.
Production Method
The milk, raw or whole, is poured out into a copper container and, thanks to the addition of rennet, the curd is obtained. This last is broken, heated and put into cheese moulds which give to the cheese the characteristic hollow shape. The cheeses are slightly pressed and upturned at least once. After salting, the cheeses are stored in fresh and humid cellars for ripening which must last at least 120 days for the cheeses weighing from 4 kg to 7 kg, and at least 80 days for the ones of 2 to 3 kg.
Appearance and Flavour
Ossau-Iraty PDO has a slightly pressed paste, uncooked and salted. It has a cylindrical shape and a straight or slightly hollow trim. The sizes vary depending on the type: the standard shape measures 26 cm of diameter, 9-12 cm of height and weighs 4-5 kg; the small measures from 18 cm to 20 cm of diameter and 7-10 cm of height and weighs 2-3 kg. On the contrary, the fermier cheese measures 24-28 cm of diameter, 9-15 cm of height and can weight up to 7 kg. The paste is homogeneous and fondant, has a ivory colour, with a few holes. The rind is hard, and has an orange-yellow colour tending to grey. It has an aromatic flavour with soft notes of walnut and traces of vegetables.
History
Ossau-Iraty PDO's name comes from the valley of Ossau in Bearn and the forest of Iraty in the Basque Country, which are famous for breeding and sheep-rearing. Different Latin authors confirmed its existence in the Toulouse markets. This cheese originates from the need of farmers to transform the milk rapidly, immediately after milking, and to not transport it along the devious roads of high mountains.
Gastronomy
Ossau-Iraty PDO must be conserved in the least cold compartment of the refrigerator, wrapped in its original package or in a sealed box. Before eating it, it is suggested to leave it at room temperature for about one hour. It is tasted cold or used to prepare different warm dishes. It can be eaten in every moment. For example, shepherds eat it as a snack. When dry, it can be easily grated and is used to season soups and dishes au gratin. It is ideal with bodied red wines and spicy white wines from regions like Jurançon, Madiran or Irouléguy.
Marketing
The product is sold as Ossau-Iraty PDO, available in the types with standard or small moulds. It is marketed whole or in portions.
Distinctive Features
Ossau-Iraty PDO is the result of an ancient pastoral tradition of the Basque Country which tells us that to obtain high-quality milk suitable to produce the cheese, the milking period must not last more than 265 days a year.
