Ossau-Iraty

Ossau-iraty
Country of origin	France
Region, town	Northern Basque Country
Source of milk	Ewe
Pasteurized	No
Texture	Medium firm
Aging time	80 or 120 days minimum, by weight
Certification	AOC 1980, PDO

Ossau-iraty is a Franco-Basque cheese made from sheep milk.

Ossau-iraty is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country.

It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of only two sheep's milk cheeses granted AOC status in France. (The other is Roquefort). Although Ossau-Iraty received AOC status in the 1980s, it is of ancient origin, traditionally made by the shepherds in the region.

Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. The milk must come from the breeds Basco-béarnaise, , or . This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier) the AOC regulations stipulate that only raw, unpasteurized milk be used.

According to the official description, the cheese crust is yellow–orange to gray, and the body color ranges from white to cream depending on how it has been matured. It is smooth, creamy and firm, and may have some small eyes (openings).

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