Made from ewe’s milk in the Pyrenees, Ossau-Iraty received Appellation d’Origine Contrôlée (AOC) status in the 1980s, but records indicate that shepherds in the region have been producing it for thousands of years.
A soft creamy cheese when young, it becomes firmer as it matures. Ossau-Iraty is aged for three months, often in mountain huts, until its pâté has turned a lovely ivory colour.
Its sweet, buttery taste has hints of toasted fruit. For recipes, recommended wines and www.androuet.com.
