Agour Ossau-Iraty grand reserve AOP 180g

Ossau-Iraty grand reserve by Agour is a semi-hard sheep’s milk cheese renowned for its exceptional quality and rich heritage. Awarded the prestigious AOP stamp, it is only the second sheep’s milk cheese to earn this distinction, following in the footsteps of Roquefort. Crafted exclusively in the French Pays Basque and Béarn regions, Ossau-Iraty follows strict guidelines to maintain its authenticity and traditional production methods.

This Ossau-Iraty grand reserve is matured for 9-12 months, enhancing its depth of flavour and texture. This extended maturation period allows the cheese to develop a more pronounced, complex taste profile with richer, nuttier undertones and a slightly firmer texture compared to the standard version.

Savour the tangy flavour and enhanced nutty notes of this pasteurised cheese, perfect with black cherry jam or on a cheese board. Each cheese is matured on wooden boards in Agour’s cellars, allowing it to reach its peak flavour. We also stock Agour’s standard Ossau-Iraty in a 180g portion, 2.5kg and 1.125kg (1/4 wheel) size.

Agour and Baillet, though distinct, share a common mission of preserving Basque culinary heritage. Agour’s artisan cheeses and Baillet’s charcuterie and cured meats complement each other, reflecting the rich flavours of the Basque-Chalossais region. Together, they uphold centuries-old traditions while embracing modern techniques, symbolising the collaborative spirit of the Basque country.

Ingredients – pasteurised sheep’s MILK, 38% fat, salt, rennet, ferments.

Nutritional values per 100g – energy: 1865 kJ / 450 kcal, fat: 38g of which saturates: 28g, carbohydrates: 2g of which sugars: 0.5g, protein:25g, fibres: 0g, salt: 1.7g.

We are committed to delivering the freshest products to your doorstep. While we aim for a minimum shelf life of 4 days upon arrival, many items last even longer. Need to know more? Reach out to us for the latest stock information, and rest assured, your order is carefully packed to stay cool for up to 48 hours.