Ossau Iraty Basque 6mth

$114.50 kg

New-season ewe’s milk is collected from the Ossau Valley and Iraty Forest in the Basque Pyrenees to make this traditional hard-crusted cheese. The method used to make it dates back at least 4000 years. Matured in cellars for six months, it’s firm and nutty with a slightly sweet finish.



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