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Cheese from France, western Pyrenees
Whole ewe milk is set with rennet at 28–35 °C, cut to grains of 1 cm or less and stirred while warmed to no more than 44 °C. The pressed wheels are salted dry or in brine and ripened at 6–15 °C for at least 80 days (120 days for large wheels), with rinds turned and brushed. Made in 6 steps over 2.7 months. The longest step, ripen, turning and brushing, takes at least 2.6 months (Syndicat AOP Ossau-Iraty 2018) and runs at 6–15 °C (Syndicat AOP Ossau-Iraty 2018). Lactococcus lactis, the most numerous lactic bacterium whatever the milk or starter and Lactobacillus paracasei, which grows during ripening do most of the fermenting.
| Main step | at least 2.6 monthsSet[ossau-fiche] | Ripen, turning and brushing |
|---|---|---|
| Temperature | 6–15 °CSet[ossau-fiche] | Ripen, turning and brushing |
| Acidity | pH up to 5.5Set[ossau-fiche] | Mould and press |
| Whole ewe milk · Used as it is, not standardised; farm cheese uses raw milk; no cheese made in September or October[ossau-fiche] | |
| At most 3 ml per 10 l of milk (rennet at 520 mg chymosin per litre) | Rennet[ossau-fiche] |
| Harmless cultures of bacteria, yeasts and moulds · Some farm makes use a commercial starter, others none[ossau-fiche][feutry2012] | |
| At most 3 ml per 10 l | Calcium chloride, optional[ossau-fiche] |
| Salt · Dry or in brine of at most 330 g per litre[ossau-fiche] | |
| Starter | commercial lactic starter or none (raw-milk flora) |
Total time across the recorded steps: 2.7 months
What changes: Starting material: whole ewe milk from the western Pyrenees
Output: whole ewe milk.
Microbes at work in this step
raw-milk flora on farms
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ossau-Iraty is a pressed but uncooked ewe cheese; the curd is warmed to no more than 44 °C. No cheese is made in September and October, and cheese made on summer pastures can carry a special mark. The rind may be brushed with red pepper purée.
Farm cheese is made from raw milk.
Every number is labelled with how it is known. How this atlas is made
