Our secrets of making Basque cheeses

The Ossau-Iraty PDO

« It takes time to make a good cheese »

Ossau-Iraty is a traditional cheese from the Basque Country and Bearn. It has been recognized as an AOC (Appellation d'Origine Contrôlée) since 1980 and as an AOP (Appellation d'Origine Protégée at European level) since 1996. It is a pure ewe's milk cheese made from whole raw or pasteurized milk. It is the only PDO cheese in the South West. Agour produces more than half of its cheeses under the PDO Ossau-Iraty.

« For the record... »

Until the end of the 1970s, the sheep's milk collected in Bearn and the Basque Country was transformed into Roquefort cheese loaves. It is only in the middle of the 1970s, when the local production of Roquefort falls, that the cheese of Brebis arrives timidly on the tables. In order to prevent it from becoming a diversification product of the Roquefort AOC, the producers of Béarn and the Basque Country set up a defense syndicate... In 1980, they obtained the recognition of the traditional Ossau-Iraty cheese in AOC.

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