This is made with sheep milk from the Bearn and Basque areas of the Aquitaine region in France. Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque give this famous cheese its name. There is a long tradition of sheep milk cheese in this region. It is made for up to nine months of the year, but the best is made when the shepherds take their flocks to the mountains, where they spend the season from June to September. In the past they led a very isolated life style, and this is still true to a point, but communication these days means they are not as isolated. Covered by an orange to grey rind, the interior is off white. At four months of age, the semi hard texture gives way to a creamy, buttery feel in the mouth, and the flavour tends to herbs and fruit, with sweet, slightly nutty tones. Country of Origin: France
200 grams, 400 grams, 500 grams, 1 kilogram