New season’s ewes’ 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 the oldest surviving tradition in the world and dates back at least 4000 years.
After cooking, the lightly pressed cheese is rind washed and hand salted before being matured in cellars for six months by affineurs. This AOP cheese is often only available for six months of the year due to the short lactation period of the ewes.
Sweet aroma from the sheeps milk, with subtle nuttyness, and earthy aroma.