Native to the Basque country and Bearn, this AOC ewe’s cheese, with its delightfully nutty flavour, is developed in the summer-grazing huts extending along the Basque coast up to the Col d’Aubisqe in the Pyrenees national park. Look out for Route du Fromage signs (w ossau-iraty.fr) while travelling about the Basque hinterland and buy direct from the shepherds themselves. The true artisan cheese often has small holes and should not stick to the palate.

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