Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.85 through £23.10
Ossau-Iraty is more than cheese; it’s a taste of the Basque and Béarnaise Pyrenees, shaped by centuries of shepherding and tradition. Its rich, yet subtle flavours make it one of my favourite cheeses to nibble on!
Ossau-Iraty PDO is one of those classic French cheeses that always feels a bit special to me. It’s made from sheep’s milk in the western Pyrenees, right where Béarn meets the Basque Country. The cheese itself is hard and pressed, with a natural rind and a lovely savoury-nutty flavour that lingers.
The name is actually a nod to two places: the Ossau Valley in Béarn and the Iraty Forest in the Basque region, bringing together two old pastoral traditions in one wheel of cheese.
Sheep’s-milk cheesemaking in the Pyrenees goes back a very long way. Apparently, people were making cheese here over 3,000 years ago, that’s proper ancient history! By medieval times, sheep’s milk cheese was a regional staple, even serving as currency at local markets.
Today’s Ossau-Iraty has been born out of this tradition. Shepherds made these dense wheels during seasonal treks to mountain pastures for sustenance while away from home.
In 1980, Ossau-Iraty earned the AOC label, France’s top honour for traditional foods. In 1996, it gained PDO status from the EU, limiting the name Ossau-Iraty to cheese made in the designated area and according to the specified production methods.
PDO status guarantees that the cheese has been produced, processed, and matured within the designated AOP zone in specific communes of Béarn and the Basque Country. Only three local sheep breeds are used: Manech Tête Noire, Manech Tête Rousse, and Basco-Béarnaise. All steps from milking to ageing must follow the traditional methods set out in the PDO specification. These rules help keep the cheese true to its roots, so you know you’re getting the real thing.
Ossau-Iraty comes as a 4kg wheel, with a natural rind ranging from yellow-orange to grey, depending on age. Its interior is pale cream. Its texture is firm yet not hard, with slight graininess that becomes more buttery over time.
Younger wheels smell fresh and grassy, like mountain pastures. As it ages, the aroma turns floral, sweet, and mildly wild, without overpowering.
The cheese itself is nutty and fruity, often with hints of hazelnut, fig, or olive. I often pick up a subtle sweetness that balances the gentle saltiness. Sometimes there are delicate floral or earthy notes as well.
Jen’s note: There are only 2 sheep milk cheeses in France that are protected by a PDO. One is Ossau-Iraty PDO and the other is Roquefort PDO!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, rennet, lactic ferments
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
