User:EmilyBlake101/List of French cheeses

Origin
Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley. It’s formed on site from the milk of Manech ewes. Which is as well through pressing. The fresh curd is kneaded, mounded and pressed by hand and then salted with coarse salt. The final cheese is uncooked.

AOC Status
The AOC is the Controlled designation of origin “indicates a product meets the criteria of the AOP and protects the name on French territory”. Ossau-Iraty is one out of three cheeses with sheep’s milk being able to be granted the AOC status in France by the AOC. The other two cheeses granted are the Roquefort and Brocciu cheeses.

Production Of Cheese
To produce the Ossau-Iraty cheese it must be produced more commonly in an “old fashioned method” where the sheep still grazes mountain pastures. There is a specific type of milk used. Some of the milk is from special breeds of sheep called “Basco-Bérnaise, Red-face Manech, or Black-face Manech”. The cheese is pressed and left uncooked, that gives it a special texture. The AOC allows this type of cheese to be specialized that is raw and safe to consume.

Description Of Cheese
The cheese has a yellow-orange crust. The color of the whole cheese ranges from white to a cream color. This color is dependent on how long the cheese has matured. This cheese texture is “smooth, creamy, and firm, and may have small eyes (openings).” As the cheese ages more it becomes more crumbly.

Nutritional Facts
Ossau-Iraty is high in fat and calories. This cheese is a good source of protein and calcium. It’s always best to consume with moderation.

Pairing
This cheese can be enjoyed on its own or paired with fruit or nuts, or used in cooking. Ossau-Iraty is perfect for fondues or dish toppings. This cheese can be paired with various wines like a fruity red wine or even a dry white wine.