Ossau fermier

With a semi-hard paste showing regular, small holes, this cheese reveals a developed taste. It is matured for four to six months in its homeland, the Béarn, and the rind is stamped with the manufacturer’s brand.

Cheese with a yellowy orange to gray rind.

The taste of this cheese is like no other. It takes its name from the Ossau Valley in the Béarn and from the Iraty mountains of the Basque country. This « keeping » cheese is traditionally enjoyed with black cherry jam, but certain connoisseurs recommend that it be tasted with quince fruit paste.