Respecting the natural rhythm of the ewes: a key pillar of Ossau-Iraty PDO

A WELL-DESERVED PAUSE...

In the Basque and Béarn mountains, time is not measured only in hours, but in seasons, in transhumance, in cycles of life.

It is in this spirit that the Ossau-Iraty milk producers perpetuate a deeply respectful tradition: every year, a milking break of at least 100 days is observed, mainly in September and October.

🌾 This pause is much more than a simple halt in production. It is a concrete commitment to animal welfare: the ewes, all from local breeds adapted to mountain life (Manex Black-Faced, Manex Red-Faced, Basco-Béarnaise), recover their tranquility, follow their natural cycle, and regenerate far from any logic of overproduction.

🌿 It also helps preserve the quality of the milk, richer, more aromatic, a faithful reflection of the terroir and the animals’ natural diet.

This seasonal rhythm is inseparable from ancestral practices such as transhumance: during the summer, the flocks move up to higher altitudes, grazing on wild flora of a thousand aromas that will give the milk, and then the cheese, subtle and changing notes depending on the mountain pastures.

IN HARMONY WITH LIFE

In the cheesemaking process, this means a production break of 2 to 3 months for our Ossau-Iraty. A time of rest that we welcome as a precious moment, in harmony with the values we stand for: respect for life, patience, transmission. For us, this seasonality is a true wealth.

It reminds us that cheese is a living product, the fruit of a fragile and fascinating ecosystem, where humans, animals, and nature engage in a subtle balance.