New seasons ewe’s milk is collected from the bergers of Ossau Valley and Iraty region in the Basque Pyrenees to make this traditional hard crusted cheese.
The method used in making these cheeses is claimed to be one of the oldest surviving in the world and dates back at least 4000 years.
After cooking the curds, the rind is washed and hand salted. While traditional Ossau Iraty is cellar aged for six months, some are selected for aging of up to one year.
These Grande Reserve wheels develop a musty rind dusted in mites which control the development of mould. The cheese within is dense and rich with a nutty, sweet flavour and leaves a lasting finish.