Ossau

First made a thousand years ago in the Iraty mountains of Basque country, this semi-soft unpasteurized cheese is made with the milk of Manech and Basco-Bearnaise ewes. The region has a long history of sheep breeding. The black-headed Manech breed flourishes at the higher elevations of the mountains and the red-headed Manech live in the valleys. Still made according to the old-world traditions, the natural rind cheese is aged for four to six months. It has a medium to strong intensity with earthy mushroom vegetal flavors.

Farm / Company: M. Phillippe Salies, Aged by Jean d'Alos

Cheesemaker: M. Phillippe Salies

Proprietor:

Affineur: Jean D'Alos

City, State: Pyrenees, France

Region:

Country: France

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm