The secret of Basque sheep’s cheese: between tradition and modernity.

09/09/2025 | News

In the cheesemaking landscape of the Basque Country, Maison Agour stands out for its close ties with small producers and its deep commitment to local traditions. It draws on ancestral know-how passed down through generations, while adapting to market developments and the needs of sheep farmers.

Through its emblematic Ossau-Iraty PDO, Agour perfectly embodies the balance between artisanal authenticity and a constant quest for quality. This sheep’s cheese, born of a generous terroir and the passionate work of shepherds, carries the Basque Country’s reputation far beyond its borders, while honoring those who produce it every day.

A TRADITION HONORED AT THE HEART OF THE BASQUE TERROIR

Ossau-Iraty PDO, a pressed, uncooked sheep’s cheese, was born in the Ossau valleys (Béarn) and Iraty (Basque Country). It has been protected by strict specifications since 1980 (AOC) and later 1996 (PDO).

This designation guarantees the exclusive use of sheep’s milk (Manech tête noire, Manech tête rousse, and Basco-Béarnaise breeds), raised locally in accordance with pastoral traditions.

At the Agour creamery, this respect for origins is expressed through artisanal production in the purest local spirit: maturation on wooden boards, in our cellars, under the watchful eye of our master cheesemakers.

MODERNITY AND INNOVATION IN THE SERVICE OF FLAVOR

Maison Agour has always been a pioneer: as early as the 1990s, the creamery diversified its range by extending aging periods.

It became the second-largest producer of Ossau-Iraty and the first to produce this cheese with raw milk under the Ossau-Iraty designation.

In 2001, it set a new quality standard by eliminating rind preservatives in favor of natural rind development — a requirement that has been part of the PDO specifications since 2013.

Today, the Agour creamery offers a varied range of cheeses, made from both raw and pasteurized milk.

These extended maturations, enhanced by the use of wooden boards, ensure more complex and distinctive flavors.

INTERNATIONAL AWARDS AND GLOBAL RECOGNITION

The success of Maison Agour goes far beyond borders.

Its Ossau-Iraty PDO cheese was crowned Best Cheese in the World twice (World Cheese Awards 2006 and 2011), establishing itself as one of the most awarded cheeses worldwide.

In 2023, it once again received the gold medal at the World Cheese Awards, underlining its ongoing commitment to excellence.

Maison Agour exemplarily combines two strengths: the pride of a terroir, embodied by Ossau-Iraty PDO, and a measured boldness, expressed through innovations that remain faithful to taste and tradition.

From the raising of local sheep to meticulous maturation, every step is designed to elevate flavor.

The result is a cheese that delights the most discerning palates — from Basque cellars to international competitions — and symbolizes the very best of today’s Basque Country.

UNE GAMME ÉLARGIE AU SERVICE DE LA GASTRONOMIE BASQUE

In its desire to showcase the full breadth of Basque culinary heritage, Maison Agour has extended its expertise well beyond cheese. Today, it offers a true symphony of flavors that pays tribute to the region’s great gastronomic traditions.

From patiently aged Bayonne hams to artisanal charcuterie specialties, from jams and condiments — including the renowned Espelette pepper jelly, a perfect companion to cheese boards — to Basque chocolates and other sweet delicacies blending heritage and universal indulgence, each product embodies a unique expression of the terroir.

The iconic Gâteau Basque, a true pastry emblem, crowns this gourmet palette and, on its own, embodies the roots and identity of a people.

Through this diversity, Maison Agour stands as a true ambassador of Basque gastronomy, bridging ancestral heritage with today’s creativity, and offering everyone a complete, authentic, and refined taste experience.