Ossau-Iraty PDO cheese from Aozteia Farm

2.50 kg/box

Ossau-Iraty PDO cheese from Aozteia Farm

2.50 kg/box

Buy directly from the farmer. Without intermediaries.
Limited & seasonal harvest.
The farmer does (yet) not ship to:  United States
Specifications
Contents of the box: 1 box contains 2.5kg of Ossau-Iraty PDO cheese
Race: Manech sheep
1 x Ossau-Iraty PDO Fermier raw milk cheese (approx. 0,5 kg): matured for 8 months
1 x Ossau-Iraty PDO Latier raw milk cheese (approx. 2 kg): matured for 6 months
Made from the milk of local breeds in the Basque Country (Manech, in particular), raw milk cheese
Slowly matured and carefully processed
Subtle notes of hazelnut and scents of dry grass or straw, with natural rind
Consumed at room temperature to release all its aromas
Recommended to consume it within three months of its date of receipt
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Product with history
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Plastic-free
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Small Farm
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Family Farm
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Visitors welcome
Sébastien Astabie
My partner Christelle and I Sébastien are shepherds on the family farm, the Aozteia farm, which has been passed down from generation to generation for several centuries. We wanted to transform the fruit of our work into quality cheese, the choice of the Ossau-Iraty PDO was an obvious one for us. I took over my parents' family farm in 2007 and in August 2016 Christelle and I took over the entire business to ensure that this passion for work and quality products with the Ossau-Iraty PDO label continues. We both take care of all the daily tasks on the farm in equal parts and we are accompanied everywhere by our two sons, who are discovering our profession and our way of life little by little. Passionate about our work on the farm, we enjoy transforming a small part of our milk into Ossau-Iraty PDO cheese ourselves. This is called Ossau-Iraty PDO Fermier, made with raw milk. As for the rest of the milk, just like about fifty other local farmers, we deliver it to the Coopérative Laitière du Pays Basque, the Aldudes Dairy.
Ferme Aozteia
__Aozteia Farm__ Located in the village of Bunus, at the foot of the Basque mountains, we raise 300 black-headed Manech sheep. The farm is located on the border of two of the seven provinces of the Basque Country (Soule and Basse-Navarre). 20 kilometres away is the Aldudes Dairy where part of our milk is processed. Our 300 Manech sheep, purely local and very rustic, appreciate the mountainous relief and the changing climate of the Basque Country (alternating rain and sun). All this offers a fresh and green grass growth, which they will have the pleasure of grazing every day from October to May, on our 23 hectares of pasture. In November and December, our sheep will lamb and we can then start milking periods until June. In spring, the mountain gradually turns green and, finally, the time for transhumance has come, our sheep are joining the great expanses of our summer pastures! __Fromagerie des Aldudes__ Established in 1970 in the heart of the historic village of Saint-Jean-Pied-de-Port, all its breeders (from black-headed or red-headed Manech sheep) uphold values transmitted from generation to generation: authenticity, the choice of traditional breeding methods, respect for animals and products, the transparency of manufacturing processes and the desire to share the love of their country. Indeed, together, they are fighting for the preservation of a sustainable and just peasant agriculture. The Cooperative's milk, collected exclusively from its farmers (including Sébastien Astabie), was originally sold to cheesemakers or dairies in the region. But since 2014, with the creation of a cheese-dairy in the Aldudes Valley, it has been making its own cheeses. It now controls all stages of production, from milk collection to cheese sales. The Aldudes Dairy, or Basque Country Dairy Cooperative, offers an Ossau-Iraty, under a specific brand: Aldarri. Sharing the love for their cattle, Sébastien and the other producers take care of their sheep on a daily basis. They have also chosen to follow the specifications of the Ossau-Iraty PDO, and therefore closely monitor the diet of their Manech sheep in order to keep them in good health (pastures, local fodder, GMO-free cereals, etc.). Traditional production and a very specific maturing process are at the heart of the cheese's rich and firm texture. In accordance with the founding values of the cooperators, all cheeses are entitled to specific care every week (rubbing, turning, etc.). It is thanks to this that they develop a beautiful natural rind, and reveal the typical aromas of the Basque terroir. Their involvement and spirit of solidarity over many years has paid off as they have been awarded several times a medal at the Concours Général Agricole under the Aldarri brand.
Technical information
Address
Ferme Aozteia, Bunus, FR
Altitude
200m
Team
2 (1 man and 1 woman)
Size
23 hectares
Cultivation technique
Local pasture and fodder, GMO-free.
Flock size
300
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