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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.
| Whole ewe milk | Used as it is, not standardised; farm cheese uses raw milk; no cheese made in September or October[ossau-fiche] |
| RennetAt most 3 ml per 10 l of milk (rennet at 520 mg chymosin per litre) | [ossau-fiche] |
| Harmless cultures of bacteria, yeasts and moulds | Some farm makes use a commercial starter, others none[ossau-fiche][feutry2012] |
| Calcium chloride, optionalAt most 3 ml per 10 l | [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
on farms the raw milk brings its own lactic acid bacteria (up to ten species per milk in a study of farm cheeses)
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
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, found in all the farm cheeses studied 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 |
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. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses, except cooked pressed ones such as Gruyère or Comté. Ossau-Iraty is pressed but uncooked, so that exception does not cover its raw-milk wheels.
Every number is labelled with how it is known. How this atlas is made
The 1995 application summary says the region has traces of a farming and herding system from the Neolithic, that Latin authors mention ewe's-milk cheeses sold in the markets of Toulouse, and that fourteenth-century sharecropping contracts and early fifteenth-century notarial documents show ewe's-milk cheese was made there. The appellation was recognised in France in 1980, and the name was entered in the EU register of protected designations of origin by Commission Regulation (EC) No 1107/96 of 12 June 1996.
