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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. The AOC is the Controlled designation of origin “indicates a product meets the criteria of the AOP and protects the name on French territory”.