New season ewe’s milk is collected from the shepherds of the Ossau Valley and Iraty Forest, 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 before being matured in cellars for six months by affineurs.
This cheese is made exclusively with milk from local breeds of sheep (Manech and Basco-Bearnaise). It has a succulent and complex flavor, developing notes of hazelnut and caramel as it matures. Firm, nutty with a slightly sweet finish, this AOP cheese is often only available for six months of the year due to the short lactation period of ewes.