Each season we will send you a box with: 1x __Ossau-Iraty PDO Fermier cheese__ (approx. 0,5kg) of the black-headed Manech breed matured for 8 months produced by Ferme Aozteia of Sébastien Astabie. It is easily recognizable because it is marked in the middle with a sheep's head seen from the front with its horns. This piece is only a part of a whole cheese cut by hand and vacuum-packed by the Farmer. 1x __Ossau-Iraty PDO Laitier cheese__ (approx. 2kg) of the black-headed Manech breed matured for 6 months under the Aldarri brand from the Aldudes Dairy with the milk of Sébastien Astabie's sheep. It is marked in middle with a sheep's head seen from the side. In 2019, this cheese was awarded the bronze medal in its category at the General Agricultural Competition. This 2 kg piece will also be cut manually by the Farmer and is vacuum-packed. The Ossau-Iraty raw milk cheese is made from the milk of local breeds in the Basque Country (Manech, in particular). Slowly matured and carefully processed, this cheese with its natural rind reveals its aromas typical of the Basque soil with subtle notes of hazelnut and scents of dry grass or straw. Not to forget, of course, a small persistent animal note that reminds us that we eat sheep's cheese well. It is consumed at room temperature to release all its aromas. Locally, it is often served with black cherry jam, but it can also be served in small cubes as an aperitif, as a part of a cheese platter, in a salad, grated on a gratin. We recommend keeping it in the bottom of the fridge, wrapped separately in waxed paper or in a humid cloth so that it can breathe. It is recommended to consume it within three months of its date of receipt. After this period, the quality and flavour of the cheese are no longer guaranteed.