This cheese is so old... its social security number is 3. Ossau-Iraty has been made the same way for over a thousand years - and it ain’t stoppin’ any time soon!! So will this cheese be a THRILL? Or is it over the HILL? Find out if it gets any respect on this elderly edition of the Cheese Show!

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The Olivia and Joe Cheese Show is a weekly talk show where we try a new cheese every week. Historical, international, favorites to cheap bodega finds, we'll try anything! If you're a foodie who likes to laugh, you'll love the Cheese Show! More information about this week's cheese below:

Country - Pyrenees, France
Milk Type - Sheep
Pasteurization - Pasteurized
Rennet Type - Animal
Age - 6-9 months

Ossau-Iraty is said to be one of the first cheeses ever made!! Once upon a time, or so the story goes, the Greek God Apollo had a son named Aristee, a shepherd, who turned the milk from his herd of sheep into this delicious cheese. Although an actual Greek God may not have invented Ossau-Iraty, the wheels are made according to a tradition that dates back some 3,000 years. This means Ossau-Iraty predates the English alphabet!! It’s made in the Basque region of France which borders the north of Spain: the Ossau Valley and the Iraty Forest. And it’s made from 100% brebis sheep that graze in those areas.

Pyrenees sheep’s milk cheeses have been included in records as early as the first century, where they were bought and sold at markets in Toulouse. Monks often produced wheels in their monasteries. By the 14th century, sheep’s milk cheese was considered a currency. Shepherds and farmers could pay bills and taxes with wheels of cheese!!

Ossau-Iraty received AOC status in 1980, making it only one of two sheep’s milk cheeses with this status—the other is Roquefort. It’s sometimes called the “farmer’s dessert” for its creamy and buttery texture and its fruity, slightly floral flavor.

Pairing Suggestions: It’s a cheese that’s very easy to pair because of its complex flavors. Try figs, hazelnuts, olives, a big Bordeaux, raisiny Port, hoppy beer, or big, balanced reds like Pinot Noir and Zinfandel.

If you like this cheese, let us know below! What do you like to pair with this cheese? How would you describe the way this cheese tastes? What are your favorite cheeses?

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