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Ossau Irati D.O. Cheese 4 months of curing with a lot of character, made with pasteurized sheep's milk following the purest Basque tradition Format of 4.50 kilos approximately
Sheep's cheese DOP Ossau-Iraty of Agour, made with pasteurized sheep's milk following the purest Basque tradition. Golden rind and pressed paste, somewhat fatty and flexible, but firm. Its typical taste of Basque sheep's milk cheeses is sweet and fruity with hints of olives, hazelnuts and figs. This cheese with designation of origin, is made in the traditional way, which considers a maturation of at least 4 months.
This cheese is produced in the traditional way, which considers a maturation of at least 4 months
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 cheese matured 4 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 4 months of curing with a lot of character, made with pasteurized sheep's milk following the purest Basque tradition Format of 4.50 kilos approximately
Sheep's cheese DOP Ossau-Iraty of Agour, made with pasteurized sheep's milk following the purest Basque tradition. Golden rind and pressed paste, somewhat fatty and flexible, but firm. Its typical taste of Basque sheep's milk cheeses is sweet and fruity with hints of olives, hazelnuts and figs. This cheese with designation of origin, is made in the traditional way, which considers a maturation of at least 4 months.
This cheese is produced in the traditional way, which considers a maturation of at least 4 months
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 cheese matured 4 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.
