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Ossau Irati D.O. cheese 12 months of curing with a lot of character, made with pasteurized sheep's milk following the purest Basque tradition Format of 4.30 kilos approximately
Sheep's cheese DOP Ossau-Iraty of Agour, with a lot of character, made with pasteurized sheep's milk following the purest Basque tradition. Very aromatic, balanced, texture that remains unctuous. Optimal ripening period for an Ossau-Iraty PDO. Voted Best Cheese in the World on two occasions: 2006 and 2011. Recognized as the 2nd Best Cheese of all time, among the 20 best cheeses in the world at the 2016 World Cheese Awards.
World Cheese Awards
This cheese is ancestrally produced in the French area of the high Pyrenees. Its name comes from the Midi d'Ossau Peak that dominates over the Ossau valley and the Irati forest.
It is a matured cheese
It is a cheese matured 12 months. The sheep that graze freely in the Pyrenees produce the milk from November to July which makes it a seasonal and quite exclusive cheese.
Since 1980 it has been recognised as a Protected Designation of Origin.
Since 1980 it has been recognised as a Protected Designation of Origin
For it to develop its aromas and flavours it should be removed from the refrigerator about 60 minutes before consumption, so that it reaches room temperature.
Ossau Irati D.O. cheese 12 months of curing with a lot of character, made with pasteurized sheep's milk following the purest Basque tradition Format of 4.30 kilos approximately
Sheep's cheese DOP Ossau-Iraty of Agour, with a lot of character, made with pasteurized sheep's milk following the purest Basque tradition. Very aromatic, balanced, texture that remains unctuous. Optimal ripening period for an Ossau-Iraty PDO. Voted Best Cheese in the World on two occasions: 2006 and 2011. Recognized as the 2nd Best Cheese of all time, among the 20 best cheeses in the world at the 2016 World Cheese Awards.
World Cheese Awards
This cheese is ancestrally produced in the French area of the high Pyrenees. Its name comes from the Midi d'Ossau Peak that dominates over the Ossau valley and the Irati forest.
It is a matured cheese
It is a cheese matured 12 months. The sheep that graze freely in the Pyrenees produce the milk from November to July which makes it a seasonal and quite exclusive cheese.
Since 1980 it has been recognised as a Protected Designation of Origin.
Since 1980 it has been recognised as a Protected Designation of Origin
For it to develop its aromas and flavours it should be removed from the refrigerator about 60 minutes before consumption, so that it reaches room temperature.
