Ossau Iraty Montagne’s Taste
The Montagne part of this name denotes that is made in the Pyrenees Mountains, during the summer, in the most traditional way possible. 16 months of careful aging by rockstar affineur Rodolphe le Meunier ensure that the finished cheese is golden, deeply savory and nutty, and a true expression of both the terroir of the Vallee d’Ossau and many thousands of years of Basque cheesemaking tradition. Historically, one of the first cheeses ever made, this gem only gets better with age. Beneath its amber, mold-dappled rind lies an ivory paste that is both slightly granular and very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavors.
Serving Ossau Iraty Montagne
Ossau is one of the best cheeses for pairing, perfect for a big Bordeaux, sweet and tart Port, or any new world red.
How Ossau Iraty Montagne is Made
The dairy uses fresh milk collected from the Black Head Manech sheep, a heritage breed native to the region. Their cheeses are produced seasonally and aged on wood boards. These 10 lb wheels start as Sheep’s milk curds which are warmed before being pressed into form.This PDO cheese boasts a brushed natural rind with a smooth, firm paste that shows off the richness of the sheep’s milk. It melts like a dream and has pious origins (often made in by monks in the western Pyrenees) ensure the high quality of the entire cheesemaking process.The cheese offers deep caramel notes, undertones of broth, and a long savory finish.