|Country of origin||France|
|Region, town||Northern Basque Country|
|Source of milk||Ewe|
|Aging time||90 days|
Ossau-iraty is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Iraty Valley in the Northern Basque Country.
AOC status 
It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of only two sheep's milk cheeses granted AOC status in France. (The other is Roquefort). Although Ossau-Iraty received AOC status in the 80s, it is of ancient origin, traditionally made by the shepherds in the region.
Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. This is an uncooked cheese made through pressing. According to AOC regulations, this cheese must be made with raw, unpasteurized milk.
- 3,067 tonnes (in 2003)
- 60 producers (in 2003)
- 8 manufacturers: private industries and cooperatives (in 1998)
- 2,045 milk producers (in 1998)
|This section does not cite any references or sources. (October 2011)|
Ossau-Iraty is medium-soft, light in color and has very complex yet delicately smooth flavors. This cheese tastes slightly akin to cow's cheeses of similar texture such as alps cheese. Ossau-Iraty is complex and includes an edible slightly white-moldy tart rind which adds considerably to the experience. This is a creamy, not bitter, not overly sweet, perhaps slightly nutty cheese with a gentleness and ability to please. It finishes richly and smoothly.
See also 
|Wikimedia Commons has media related to: Ossau-Iraty|
- Fletcher, Janet (2003-01-09). "Ossau-Iraty an earthy delight from France's Basque region". The San Francisco Chronicle.
- Fletcher, Janet (2006-02-23). "Factories make sheep's milk taste sweet". The San Francisco Chronicle.