What kind of cheese is Ossau Iraty?
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What kind of cheese is Ossau Iraty?
A cherished ancient Pyrenees sheep’s milk cheese. Said to be one of the first cheeses ever made, Ossau-Iraty is a beloved gem with a rich history. Once upon a time, or so the story goes, the Greek God Apollo had a son named Aristee, a shepherd, who turned the milk from his herd of sheep into this delicious cheese.
What does Ossau Iraty cheese taste like?
Aged for approximately eight months, Ossau Iraty can have a pungent gamey aroma but is full of flavor that melts in your mouth. This semi firm cheese has a slightly oily texture with a savory and sweet nutty flavor with hints of figs, hazelnuts, and olives.
Is Ossau Iraty a hard cheese?
Ossau Iraty is a semi hard sheep’s milk cheese made in the South-West of France in Basque Country.
How is Ossau Iraty cheese made?
Ossau-Iraty is made with milk from three different breeds of sheep (black-faced Manech, red-faced Manech, and Basco-Béarnaise). The cheese must be made from raw, whole milk within 40 hours of milking the sheep.
Can you eat Ossau-Iraty rind?
Medium-soft and nutty – if you like comté, you’ll love ossau iraty. Interestingly, the white, mouldy rind is edible; experts say it only serves to enhance the cheese’s flavour.
Can you eat the rind of Ossau-Iraty?
Ossau Iraty Medium-soft and nutty – if you like comté, you’ll love ossau iraty. Interestingly, the white, mouldy rind is edible; experts say it only serves to enhance the cheese’s flavour.
Can you eat the rind on Ossau-Iraty?
What is Ossau-Iraty used for?
Ossau Iraty is an iconic raw ewes’ milk cheese from the Basque country and it is a real crowd pleaser with a sweet, nutty, caramelly and wonderfully lingering flavour….Firm. Smooth. Nutty.
| Origin | France, Aquitaine |
|---|---|
| Style and texture | Mature ewe’s milk cheese, firm |
| Milk | Ewe |
| Milk treatment | Pasteurised |
| Rennet | Traditional |
Is the wax coating on cheese edible?
Finally, natural rinds on cheeses like parmesan are ideal for use in cooking or broths—just not eating on their own (they’re just a bit too hard). Can I eat the wax on cheese? We appreciate the enthusiasm but unfortunately the wax isn’t meant to be eaten.
What happens if you eat inedible cheese rind?
Thanks! Whether or not you should eat a cheese rind depends entirely on your taste, as even the most unpalatable rinds are in no way poisonous or dangerous to eat. Often imparting a unique and even complementary flavor, consuming the rind along with the headline act is frequently recommended for some cheeses.
Is Ossau Iraty vegetarian?
Matured for at least four months, the cheese develops distinctive fruity flavours, and a firm, creamy texture that make it delicious and perfect for a cheese board. Not suitable for vegetarians.
Is Ossau-Iraty a cooked cheese?
A French cheese made from raw (unpasteurized) sheep’s milk, considered pure sheep’s milk from Manech or Basco-Béarnaise ewes that are raised along the Pyrénées mountain range in the Basque region of France.
Is cheese wax toxic?
The wax we use to coat our products is made of a blend of paraffin and microcrystalline waxes and colouring, which specifically contains no Bisphenol A. It’s “food safe” and meets very strict regulatory standards. It poses no health risk if accidentally ingested.
How do you know if cheese rind is edible?
If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. Take a little nibble of cheese with the rind and let your taste buds guide you. If a rind does not look or smell appealing to you, or the texture is too hard or chewy, don’t eat it.
Is it OK to eat Parmesan cheese rind?
The rind is a protective layer that develops on the outside of the cheese wheel as it ages. While it is edible, it can become too hard and tough to chew (think of it as the crust on a loaf bread). Still, Parmigiano Reggiano rinds are packed full of flavor and can be used to enrich sauces, soups, stews and more.
What is a good substitute for Comte cheese?
As a substitute for Comté, you will fair no better than the Swiss Gruyère. For a different take, Fontina proves a worthy replacement for Comté. It also boasts mild tones of browned butter and roasted nuts, with a dense texture ideal for melting.
