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.
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.
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.
This uncooked pressed cheese made from pasteurized whole goat's and sheep's milk is fine and balanced on the palate, slightly salty. Small in size, this sheep's and goat's cheese with its light-coloured paste will look great on your cheese platters. You can cut off the top and slice it with a melon ball spoon for a cocktail or as an appetizer.
Firm and round in the mouth, this tomette has a dynamic fruity taste that is sure to seduce. Produced from thermized sheep's milk from the Larzac plateau, this tomette is an uncooked pressed cheese. Classified as a UNESCO World Heritage Site, the Larzac plateau offers a grandiose, steep and arid environment, naturally suited to sheep milk production. The ewe is queen there, giving birth to marvelous cheeses of character.