| Ossau-Iraty | |
|---|---|
 | |
| Country of origin | France |
| Region, town | French Basque Country |
| Source of milk | Ewe |
| Pasteurized | No[1] |
| Texture | Medium firm |
| Aging time | 80 or 120 days minimum, by weight[2] |
| Certification | AOC 1980,PDO |
| Named after | Pic du Midi d'Ossau,Irati Forest |
 Related media on Commons | |
Ossau-Iraty (French pronunciation:[ɔsoiʁati]ⓘ) is aBasquecheese made fromsheep's milk.
Ossau-Iraty or Esquirrou[3] is produced insouth-western France, in theNorthern Basque Country and inBéarn. Its name reflects its geographical location, theOssau Valley in Béarn and theIrati Forest in theBasque Country.[4]
It has been recognized as anappellation d'origine contrôlée (AOC) product since 1980. It is one of three sheep's milk cheeses granted AOC status in France (the others areRoquefort andBrocciu). It is of ancient origin, traditionally made by the shepherds in the region.[5]
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 breedsBasco-Béarnaise,Red-face Manech, orBlack-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known asfromage fermier,fromage de ferme orproduit fermier), the AOC regulations stipulate that only raw, unpasteurized milk be used.[6][7]
Historically, production has been:
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 smalleyes (openings).[8]
5.3.6 - La durée minimale d'affinage dans l'aire d'appellation est de 120 jours pour les fromages de 4 à 7 kg, et de 80 jours pour les fromages de 2 à 3 kg.
La pâte a une couleur variant du blanc ivoire au crème ambré en fonction de l'affinage. Elle est lisse, ferme à onctueuse. Elle peut présenter quelques ouvertures de petite taille. La croûte présente une couleur allant du jaune orangé au gris.