Cheeses from the South West and the Pyrenees, Ossau-Iraty | Le Delas
Cheeses from the South West and the Pyrenees, Ossau-Iraty, Tommes...
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.
Trappe Échourgnac aux Noix 300g - La Fromagerie Monastique!
This cheese, called Trappe d'Échourgnac aux Noix, is produced at the Abbey of Échourgnac (Dordogne, France) using a monastic method with pasteurised cow's milk. This uncooked pressed cheese is distinguished by its walnut liqueur ripening process (an innovation introduced by the Cistercian sisters in 1999), which gives it a powerful and highly original aroma. Delas offers this unusual cheese in its BOF Workshop, providing professionals with a unique local product that is both traditional and innovative, ideal for menus that highlight authenticity and regional flavours.
Organoleptic and Technical Characteristics:
► Type of cheese: Uncooked pressed cheese, matured with walnut liqueur.
► Production: Monastic (Ateliers de Bonne Espérance).
► Appearance: Soft, creamy and melt-in-the-mouth. Thin, supple, moist, orange-coloured rind.
► Taste: Powerful aroma due to maturing with Périgord walnut liqueur.
► Use: Can be enjoyed cold on a cheese platter or hot in cooking (melted, au gratin).
► Fat content/finished product: 28%.
► Milk origin: France (Dordogne).
Storage: ideally between +6°C and +8°C until the best before date indicated on the packaging.
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.
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 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 quarter wheel of organic sheep's milk tomme cheese is made using traditional methods. The tomme has been carefully salted, rubbed and turned by hand. It is made from AOP Lacaune sheep's milk and contains 1% Tuber Aestivum Vitt summer truffles.
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.
Ossau-Iraty PDO is a traditional cheese emblematic of the Basque Country and Béarn, made exclusively from sheep's milk. This whole wheel weighing approximately 4.5kg reveals a soft and creamy texture, with balanced aromas of hazelnut, hay and warm milk, typical of Pyrenean shepherds. Matured according to PDO criteria, it illustrates the ancestral know-how of the mountain dairy industry. Chosen by Le Delas for its consistent quality and distinctive character.
Culinary uses:
Ideal at the end of a meal on a cheese platter, accompanied by black cherry jam or quince paste. It can also be grated into a gratin, melted into an omelette or served in shavings on a rustic salad.
Storage and serving advice:
► Store between 4 and 8°C
► Remove from the refrigerator 30 minutes before serving
► Wrap in cheese paper or cling film to preserve moisture
► Consume within a few days of cutting for optimal texture
Ossau-Iraty AOP is a traditional sheep's milk cheese from the Basque Country and Béarn. This quarter wheel (approx. 1.2 kg) features a supple, creamy texture and balanced notes of hazelnut, hay, and warm milk—hallmarks of Pyrenean pastoral craftsmanship. Aged under strict AOP regulations, it has been selected by Ledelas for its authenticity and regular quality.
Culinary uses
Perfect on a cheese board with black cherry jam or quince paste. Also excellent grated into a gratin, melted into omelets, or shaved over rustic salads.
Storage and preparation advice
► Store between 4 and 8 °C
► Let rest at room temperature 30 min before serving
► Wrap in cheese paper or cling film to retain moisture
► Best enjoyed shortly after cutting for optimal texture
This Per Diou farmhouse goat's milk tomme is a raw milk cheese, traditionally made in Béarn by Les Saloirs de Louis. Its uncooked pressed paste is ivory-coloured, supple and dotted with small holes. Its natural rind changes from ash grey to orange-yellow as it matures. On the palate, it reveals sweet and fruity flavours that give way to more assertive goat's milk notes, typical of its terroir.
Culinary uses:
Serve at the end of a meal on a cheese platter, or pair with dried fruit and rustic breads. It also goes perfectly in savoury tarts, vegetable gratins, or grated into polenta.
Storage and serving advice
► Store between 4 and 8°C
► Remove from the refrigerator 30 minutes before serving
► Protect with cling film or cheese paper
► Consume within a few days of cutting to preserve flavour and texture
This half wheel of Per Diou farmhouse goat's cheese is a raw milk cheese, traditionally made in Béarn by Les Saloirs de Louis. Its uncooked pressed paste is ivory-coloured, supple and dotted with small holes. Its natural rind changes from ash grey to orange-yellow as it matures. On the palate, it reveals sweet and fruity flavours that give way to more assertive goat's milk notes, typical of its terroir.
Culinary uses:
Serve at the end of a meal on a cheese platter, or pair with dried fruit and rustic breads. It also goes perfectly in savoury tarts, vegetable gratins, or grated into polenta.
Storage and serving advice
► Store between 4 and 8°C
► Remove from the refrigerator 30 minutes before serving
► Protect with cling film or cheese paper
► Consume within a few days of cutting to preserve flavour and texture