Weight: 250
The Basque Country’s cherished Ossau-Iraty, a rustic sheep’s milk cheese from pastoralist families in the Pyrénées, gains a fiery twist from Maison Arnaudin, a small, artisanal affineur. Their version, Ossau-Iraty with Espelette Pepper Rind, is a stroke of genius. This cheese has deep roots: Ossau-Iraty itself is one of France’s oldest, made by sheepherders for over 3,000 years, earning AOP status in 1980. The magic happens during aging, when the natural, ochre-hued rind is meticulously rubbed with ground Espelette pepper—the sweet, smoky, gently spicy chili from nearby Basque farms. The taste is a slow revelation: first, the creamy, nutty, and subtly grassy paste of raw sheep’s milk, rich with notes of browned butter and wild herbs. Then, the rind delivers a tingle—not a burn, but a warm, fruity glow that dances on the tongue, reminiscent of pimentón but sweeter. The pepper never overpowers; it elevates the cheese’s earthy sweetness into something gently addictive.
Wine Pairing:
For drinks, pour a chilled Txakoli (the spritzy, high-acid Basque white) or a dry, slightly oxidative Jurançon. A light, fruity red like a young Beaujolais works too, but the boldest pairing is a cherry-fruited, dry Basque cider—its sharp tang and the cheese’s peppery-creamy richness are a match made in Pyrénéan heaven.
How to eat?
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