The Ossau Iraty (OH-so ear-ah-TEE) has maintained its status as my favorite sheep's milk cheese for months now. I have always had a soft spot for the French Pyrenees sheep cheeses (Abbaye de Belloc anyone) but this firm, dry, nutty wonder holds a special place in my heart. The Ossau hails from the Pyrenees-Atlantiques in the southwestern corner of France. It has a natural rind with a pale beige hue and the paste has a deep ivory color. It is a hard cheese, often a bit crumbly, but slightly sweet and creamy in the mouth. The texture is similar to Berkswell (U.K.) and Vermont Shepherd (U.S.), but neither holds a candle to the nutty complexity I find in each bite of the Ossau. It is also an A.O.C. (controlled origin) cheese in France, meaning that every wheel of this beauty is made to the highest standards every time. Pair it with an earthy red or anything from the Basque country.
Wednesday, March 18, 2009
Ossau Iraty
The Ossau Iraty (OH-so ear-ah-TEE) has maintained its status as my favorite sheep's milk cheese for months now. I have always had a soft spot for the French Pyrenees sheep cheeses (Abbaye de Belloc anyone) but this firm, dry, nutty wonder holds a special place in my heart. The Ossau hails from the Pyrenees-Atlantiques in the southwestern corner of France. It has a natural rind with a pale beige hue and the paste has a deep ivory color. It is a hard cheese, often a bit crumbly, but slightly sweet and creamy in the mouth. The texture is similar to Berkswell (U.K.) and Vermont Shepherd (U.S.), but neither holds a candle to the nutty complexity I find in each bite of the Ossau. It is also an A.O.C. (controlled origin) cheese in France, meaning that every wheel of this beauty is made to the highest standards every time. Pair it with an earthy red or anything from the Basque country.
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