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Ardi-Gasna
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Venaco

 OSSAU-IRATY
Description:
Ossau-Iraty is probably the least known 'Appelation d'Origine Controlee' (A.O.C) cheese. This cheese unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque.

Texture:
Covered by a thick orange to grey rind, the pâte is white, supple and ceamy. It becomes more firm as the maturing period is longer. An artisan pate may have small holes and should not stick to the palate.
Taste:
The cheese is full of a delicious, nutty, robust taste if it is produced during the period from June to September when the herds move up to the high mountain meadows.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Madiran
From Milk
Season for indulging
AOC in
1980
Weight
5000 g
Affinage
3 months
Pate (dough)
Uncooked, pressed semi-hard cheese


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