An American in Provence

This cheese, made from ewe's milk, comes from the Basque region of France. I didn't particularly care for it. It is supposed to be opened one hour before eating (I guess to air out, I don't know), and you aren't supposed to eat the crust. The cheese bible states that the production of these cheeses (with sheep's milk) is a very old practice in this region, and that most are artisanal, made with unpasteurized milk. The AOC label was given in 1980, and in order to be marked AOC, the sheep must have grazed in the mountain pastures from May 10th through September 15th. They are best consumed with white wines. This particular cheese- Ossau Iraty is from the manech breed of sheep. (no clue)

Wikipedia states "Ossau-Iraty is rather medium-soft light in color and very complex yet delicately smooth flavors. This cheese tastes slightly akin to cow's cheeses of similar texture such as alps cheese. Ossau-Iraty is complex and includes an edible slightly white-moldy tart rind; this offers considerably to the experience. This is a creamy, not bitter, not overly sweet, perhaps slightly nutty cheese with a gentleness and ability to please. Finishes rich and smooth.
It is safe for those who are lactose intolerant."

I took a few bites and decided that was enough for me. Too much of a sheep taste. To be fair though, we didn't open it an hour before eating, and did not try it with white wine, but in the future I will pass on this one. 1 cheese