Ossau-Iraty
Ossau-Iraty AOP · fromage basque · Ossau-Iraty brebis Pyrénées
Ossau-Iraty: what every chef needs to know
Pick up Ossau-Iraty and you have a semi-hard to hard sheep's cheese from the Pyrénées-Atlantiques in the Pays Basque and Béarn,recognised as AOP. The cheese is made from raw or pasteurised milk of Manech and Basque-Béarnais sheep breeds. The production area includes the Ossau valley (Béarn) and the Iraty forest (Pays Basque). Ossau-Iraty ages for a minimum of 80 days for the compact variant and 120 days for the vieille (old) version. The flavour is mildly nutty, lightly sheep-like with floral undertones from the Pyrenean flora. In commercial kitchens, Ossau-Iraty is served almost exclusively as a cheeseboard cheese at room temperature, accompanied by the traditional Basque black cherry jam (confiture de cerises noires d'Itxassou). Its hard texture also makes it suitable as a grating cheese over soups or country omelettes. Store at 2–8°C (36–46°F) in cheese paper; good wrapping is essential thanks to the relatively low moisture content.
Ossau-Iraty: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 173421 sheep cheese approximation); INAO dossier Ossau-Iraty AOP — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 173421 sheep cheese approximation); INAO dossier Ossau-Iraty AOP.
Ossau-Iraty: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic Basque kaasgang: Ossau-Iraty at cream temperature served next to black kersenjam of Itxassou; a national culinary erfgoed.
Regionale kaasplank with Ossau-Iraty and Basque Tomme, begeleid through piment d'Espelette and Ibérico-ham.
Ossau-Iraty: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
serve Ossau-Iraty into thin slices at cream temperature next to a spoon Basque kersenjam (cerise noire d'Itxassou); the sweetness of the jam balances the schaapse rijkheid.
use the vieille (oude) variant as raspenkaas; the dry texture lost at hitte on and provides a mild schapenkaastoets to soups and Basque boerenomelet.
Ossau-Iraty combines excellent with Basque-pepers (piment d'Espelette), ingemaakte bell peppers and olives as onderdeel of a Pays Basque tapasplank.
Ossau-Iraty: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ossau-Iraty: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Spring and summer variants (May–August) are considered the most aromatic thanks to the rich pasture flora of the Pyrénées.
Ossau-Iraty: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Ossau-Iraty: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
dry Jurançon on Gros Manseng-basis; the dry, tropical-fruity character of This Béarnese wine combines regionaal perfect with Ossau-Iraty.
- Jurançon Sec AOC
Zeldzame Basque wine on Gros and Petit Manseng; the herbs and citrus notes fit at the mild, floral Ossau-Iraty for a authentic Pays Basque-presentation.
- Irouléguy AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Ossau-Iraty
What is the traditional accompaniment to Ossau-Iraty?
The classic Basque combination is Ossau-Iraty with confiture de cerises noires d'Itxassou (Basque black cherry jam from the Itxassou variety). This pairing is a piece of national culinary heritage from the Pays Basque. The sweetness of the jam and the lightly sheepy richness of the cheese are an iconic contrast.
How does Ossau-Iraty differ from Manchego?
Both are hard sheep's cheeses but Manchego is sharper, drier and more intense in flavour due to the Castilian flora. Ossau-Iraty is milder, creamier and has floral Pyrenean undertones. Ageing times are comparable (80–120 days for standard).
Can Ossau-Iraty be used for cooking?
The jeune (young) variant melts reasonably well for sauces and gratins. The vieille (old) is dry and superior as a grating cheese. For fondues the flavour is too subtle; use Beaufort or Gruyère instead.
At what temperature should you store Ossau-Iraty?
Store Ossau-Iraty at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ossau-Iraty professionally?
The primary professional technique for Ossau-Iraty is Kaasplank with kersenjam at 18-20°C for 30-45 min. Always verify core temperature with a calibrated probe thermometer.
Does Ossau-Iraty contain allergens?
Ossau-Iraty contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
