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.
What cheese is similar to Ossau Iraty?
Etorki cheese
Etorki cheese is a lovely French Ewe’s milk cheese and is made in the French Basque Country. Etorki is similar to Ossau Iraty and has a lovely and unusual gentle flavour from the sheeps milk. Very useful as a substitute for Cheddar or Gouda in cooking if cow’s milk is a problem.
How do you eat Ossau Iraty cheese?
When serving, Ossau-Iraty cheese goes well with fruits, such as apples or pears, with cured meats such as dry sausages and prosciutto, or with fresh vegetables and olives. Robust red wines such as a hearty Bordeaux or a red Rhône are good wines to serve with this type of cheese.
Can you eat Ossau Iraty rind?
Ossau Iraty Interestingly, the white, mouldy rind is edible; experts say it only serves to enhance the cheese’s flavour.
Can you freeze Ossau-Iraty cheese?
But for Ossau-Iraty, the simple answer is, yes, you can freeze it to make its life longer than usual. You can store it by freezing, but it will change its texture a bit. But don’t worry, it won’t affect the taste of this cheese. You can use it after thawing it, or you can directly use frozen cheese in cooking.
How do you pronounce Ossau-Iraty?
OSSAU IRATY: OH-soh-ear-ah-TEE. (Lovely, rich, Basque sheep cheese.)
What cheese Can you use in place of Brie?
As one of France’s most famous cheeses, Camembert has long been a rival of and popular substitute for Brie–thanks to their similar methods of production. Also made from cow’s milk, Camembert is crumbly when first ripening and then develops a creamier texture over time.
What cheese is similar to Epoisse?
Munster d’Alsace
Munster d’Alsace Otherwise known in the German tongue as Menschterkaas, it’s a cow’s milk cheese like the Époisses, but washed in wine instead of brandy. It’s aged in clammy—often moldy—high-humidity caves in Alsace, of northeastern France near the German border.
Can you freeze Ossau Iraty cheese?
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.
Can you eat the rind on blue cheese?
If you’re talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese ― absolutely eat the rind. They are full of flavor! But if you’re talking about something like a wax-wrapped gouda or a cloth-bound cheddar, both rinds are food-safe ― so they CAN be eaten, but they aren’t necessarily enjoyable.”
Is Ossau-Iraty vegetarian?
What are the synonyms for Ossau Iraty cheese?
Synonyms: Istara Ossau Iraty, Ossau Iraty, Ossau-Iraty, Ossau au Piment d’Espelette Ossau-Iraty is a traditional, unpasteurised from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau in the valley…
Where does the cheese from Ossau come from?
Ossau-Iraty is a traditional, unpasteurised from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn and Iraty in the beech forests of the Pays Basque.
How long does it take for Ossau Iraty cheese to mature?
Flavours are herbaceous, nutty and fruity if the produce is from winter while the summer cheeses tend to reveal aromas of grass and flowers. Matured for at least 6 months, Ossau-Iraty often comes in a flat cylindrical shape.
Where does the Ossau-iraty come from in France?
The Ossau-Iraty unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque. The Ossau-Iraty is full of a delicious, nutty, robust taste if his produced during the period from June to September when the herds move up to the high mountain meadows.