Cheeses from the South West and the Pyrenees, Ossau-Iraty | Le Delas
Cheeses from the South West and the Pyrenees, Ossau-Iraty, Tommes...
An uncooked pressed whole milk tomme cheese.
It is produced in the Espelette region, in the heart of the Basque Country, and matured for 3 months in hâloirs (cellars) where the unique aromas and yeasts of this region develop.
Its paste is supple, white, fine and smooth, it gives off light flavors of undergrowth and mushrooms. Its texture is round and perfect. the finesse of its taste gives it a natural elegance.
This blue-veined cheese is made and matured in cool, damp cellars. It is produced in the Espelette region, in the heart of the Basque Country, and matured for two and a half months in hâloirs (cellars) where the unique aromas and yeasts of this region develop. Its texture is similar to that of an Ossau Iraty.
This blue-veined cheese is made and matured in cool, damp cellars. It is produced in the Espelette region, in the heart of the Basque Country, and matured for two and a half months in hâloirs (cellars) where the unique aromas and yeasts of this region develop. Its texture is similar to that of an Ossau Iraty.
Rocamadour goat cheese provides softness and tenderness to those who taste it. Under its fine velvety skin hides a creamy texture, with an incomparable fondant. This creamy nature is the result of its aging for 6 to 7 days. Between its skin, which remains supple, and the heart of the cheese, a thin layer of cream develops. We then say that the cheese "peeps". Let it air out for about an hour at room temperature in order to appreciate all its softness, fine drops of cream will then bead under its skin and it will be perfect. On the palate, it offers a sweet goat taste, with notes of cream and hazelnut.
This organic sheep's tomme is made using a traditional process. The tomme is carefully salted, rubbed and turned by hand. The cheese is made with PDO Brebis de Lacaune milk, marbled with 1% Tuber Aestivum Vitt summer truffle.
Le Delas has selected Rouelle du Tarn, a raw-milk goat's cheese that has won numerous awards at the Concours Général de Paris, ideal for catering professionals keen to offer quality cheeses. Made by hand from the raw milk of naturally-fed goats, this cheese is distinguished by its ashy or white lactic paste, ladled into a mould, offering a generous texture and a harmonious concentration of flavours. The Le Pic cheese dairy is committed to quality and hygiene, and makes its cheeses entirely by hand, from curdling to maturing, with scrupulous supervision at every stage. Perfect for enhancing your cheese platters or gourmet dishes, Rouelle du Tarn will delight your customers with its unique taste and meticulous appearance.
Le Delas has selected Bouyguette from the Le Pic cheese dairy, an exceptional artisan cheese ideal for catering professionals, with its original shape perfect for enhancing your plates or cheeseboards. Made from raw milk from naturally-fed goats, this cheese is distinguished by its entirely manual production, from curdling to maturing, including moulding and salting. Its original shape, marked by the folds of linen and adorned with a sprig of rosemary, makes it the perfect addition to any cheeseboard. The Bouyguette, the fruit of traditional know-how and scrupulous supervision, will delight your customers with its unique taste and meticulous appearance.
An uncooked pressed whole milk tomme cheese.
It is produced in the Espelette region, in the heart of the Basque Country, and matured for 3 months in hâloirs (cellars) where the unique aromas and yeasts of this region develop.
Its paste is supple, white, fine and smooth, it gives off light flavors of undergrowth and mushrooms. Its texture is round and perfect. the finesse of its taste gives it a natural elegance.
Ossau-Iraty is the pride of the Basques, labeled AOP. This cheese is made exclusively with local breed sheep's milk (Manex and Basco-Béarnaise).
This cheese is produced in the Espelette region, in the heart of the Basque Country, and matured for 4 months in hâloirs (cellars) where the unique aromas and yeasts of this region develop.
It has a complex and savory texture with nutty and slightly caramelized aromas.
The Ossau Iraty is the pride of the Basques, labeled AOP. This cheese is made exclusively with local breed sheep's milk (Manex and Basco-Béarnaise).
This cheese is produced in the Espelette region, in the heart of the Basque Country, and matured for 4 months in hâloirs (cellars) where the unique aromas and yeasts of this region develop.
It has a complex and savory texture with nutty and slightly caramelized aromas.
The Ossau-Iraty is the pride of the Basques, labeled AOP. This cheese is made exclusively with local breed sheep's milk (Manex and Basco-Béarnaise).
This cheese is produced in the Espelette region, in the heart of the Basque Country, and matured for 4 months in hâloirs (cellars) where the unique aromas and yeasts of this region develop.
It has a complex and savory texture with nutty and slightly caramelized aromas.
Tomme des Templiers from Maison Marcel Charrade is an uncooked pressed cheese made from thermised sheep's milk. This cheese of character is matured in a natural tunnel, using traditional methods that give it a strong personality and unique aromatic development. Its taste is particularly fruity and its texture remarkable!
A typical Aveyron cheese creation, inspired by the age-old traditions of southern France. It has a dry rind with a white to grey foam, dotted with yellow to red flowers. Its texture is white to ivory, compact and melt-in-the-mouth. Its flavour is intense and distinctive, with a lingering finish.
Uses and pairings:
► A traditional or gourmet cheese platter ► Perfect with a dry, mineral white wine or a supple red from the South-West ► Ideal for enriching an omelette, topping a dish with gratin or twisting a rustic salad ► Remove from the cold 30 minutes before tasting to reveal all its aromatic richness Available in our Fromagerie sector at Rungis and for delivery throughout France and abroad.
This organic sheep's tomme with exceptional appearance and flavor is made using a traditional process. It was carefully salted, scrubbed and turned by hand. Its dough is made from AOP Brebis de Lacaune milk, richly parsleyed with wild garlic. This tomme won the Gold medal at the Lyon 2023 International Competition.
This organic sheep's tomme with exceptional appearance and flavor is made using a traditional process. It was carefully salted, scrubbed and turned by hand. Its dough is made from AOP Brebis de Lacaune milk, richly marbled with Espelette pepper, without it being spicy, but on the contrary soft and tasty. This tomme won the Silver medal at the Lyon 2025 International Competition.
This quarter organic sheep's tomme is made using a traditional process. The tomme has been carefully salted, rubbed and turned by hand. The cheese is made with PDO Brebis de Lacaune milk, marbled with 1% Tuber Aestivum Vitt summer truffle. This tomme won the Silver Medal at the Lyon 2024 International Competition.
This organic half ewe's tomme is made using a traditional process. The tomme is carefully salted, rubbed and turned by hand. The cheese is made with PDO Brebis de Lacaune milk, marbled with 1% Tuber Aestivum Vitt summer truffle.
This organic half ewe's milk tomme has an exceptional look and taste, and is made using a traditional process. It is carefully salted, rubbed and turned by hand. The cheese is made from AOP Brebis de Lacaune milk, with a rich marbling of wild garlic. This tomme won the Gold Medal at the Lyon 2023 International Competition.
This organic quarter ewe's milk tomme has an exceptional look and taste, and is made using a traditional process. The tomme is carefully salted, rubbed and turned by hand. The cheese is made with PDO Brebis de Lacaune milk, richly marbled with wild garlic. This tomme won the Gold Medal at the Lyon 2023 International Competition.
This organic half ewe's milk tomme has an exceptional look and taste, and is made using a traditional process. It is carefully salted, rubbed and turned by hand. The cheese is made from AOP Brebis de Lacaune milk, richly marbled with Espelette chilli pepper, and is not spicy, but rather mild and flavoursome. This tomme won the Argent Medal at the Lyon 2025 International Competition.
This organic quarter ewe's milk tomme has an exceptional look and taste, and is made using a traditional process. The tomme is carefully salted, rubbed and turned by hand. The cheese is made from AOP Brebis de Lacaune milk, richly marbled with Espelette chilli pepper, and is not spicy, but rather mild and flavoursome. This tomme won the Silver Medal at the Lyon 2025 International Competition.
Tomme des Templiers from Maison Marcel Charrade is an uncooked pressed cheese made from thermised sheep's milk. This distinctive cheese is matured in a natural tunnel using traditional methods that give it a strong character and unique aroma. It has a particularly fruity taste and remarkable texture!
A typical cheese creation from the Aveyron region, inspired by the ancestral traditions of the south of France. Its rind is dry, covered with white to grey mould, dotted with yellow to red flowers. Its paste is white to ivory in colour, compact and melts in the mouth. Its taste is intense and distinctive, with a lingering finish.
Uses and pairings:
► Traditional or gourmet cheese platter
► Perfect with a dry, mineral white wine or a supple red from the South-West
► Ideal for enriching an omelette, gratinating a dish or adding a twist to a rustic salad
► Remove from the refrigerator 30 minutes before serving to reveal its full aromatic richness
Available in several sizes in our cheese section in Rungis and for delivery throughout France and abroad.
This quarter wheel of Templiers cheese from Maison Marcel Charrade is an uncooked pressed cheese made from thermised sheep's milk. This distinctive cheese is matured in a natural tunnel using traditional methods that give it a strong character and unique aroma. It has a particularly fruity taste and remarkable texture!
A typical cheese creation from the Aveyron region, inspired by the ancestral traditions of the south of France. Its rind is dry, covered with white to grey mould, dotted with yellow to red flowers. Its paste is white to ivory in colour, compact and melts in the mouth. Its taste is intense and distinctive, with a lingering finish.
Uses and pairings:
► Traditional or gourmet cheese platter
► Perfect with a dry, mineral white wine or a supple red from the South-West
► Ideal for enriching an omelette, gratinating a dish or adding a twist to a rustic salad
► Remove from the refrigerator 30 minutes before serving to reveal its full aromatic richness
Available in several sizes in our cheese section in Rungis and for delivery throughout France and abroad.