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Ossau-Iraty Cheeses are a type of cheese that, like Parmesan or Roquefort, are a defined cheese, but made by different producers following the same standards though slight variations in technique arise.

The cheeses are made from raw sheep's milk. The milk is heated to 86 F (30 C) and calves' rennet is added to curdle it. The curd is cut, and then the temperature is raised to between 97 and 111 F (36 and 44 C.) The curd is then put into moulds, pressed, then salted with coarse salt or brine.

The cheeses are made in 3 sizes:

• small (aka petit);
• medium (aka non-fermier, meaning non-farmers);
• large (aka fermier, meaning farmers.)

The cheeses are aged 3 to 12 months. For the first 3 weeks, the cheeses are turned every day. Cheese made in small sizes might only be aged 60 days. As they age, get sharper and saltier.

The cheeses develop orangey-brown or orangey-yellow rinds, and are off-white inside.

The inside may look slightly oily when young, and consequently have an almost buttery texture. When older and dried, it can be grated.

The medium and large cylinders will be 10 to 12 inches (25 to 30 cm) by 4 to 6 inches (10 to 15 cm) in size, and produce cheeses weighing 4 1/2 to 6 1/2 pounds (2 to 3 kg) or 9 to 15 1/2 pounds (4 to 7 kg.)

The breeds of sheep used for the milk are Basco-Béarnaise and/or Manech. The milk is drawn on from over 2000 sources.

As of 2003, 8 factories and 63 farmers were producing these cheeses. The ones made by farmers may have a grassier, spicier taste than those made by factories. Less than 10% of the total volume, though, is actually made by the 63 farmers.

The cheeses are made June through September inclusive.

Well-known brands include Hamel (aged over a year) and Istara (aged 3 months.)

Ossau-Iraty Cheeses are often served with cherry preserves as a dessert.

Nutrition
Ossau-Iraty Cheeses have a minimum 50% butterfat.

History
Ossau-Iraty Cheeses received their French Appellation d’Origine Contrôlée in 1980.

Language Notes
The name Ossau-Iraty for the cheeses was coined in 1980. Ossau is a valley in Béarn; Iraty is a forest of beech trees.

It is pronounced "oss o ear aty."

Also called:

Other entries for: Ossau-Iraty Cheeses

Brebis de l'Abbaye de Belloc, Ossau-Iraty Cheeses

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Pecorino Cheese, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping