Said to be one of the first cheeses ever produced, this gem from Aquitaine, France has only gotten better with age. Beneath its amber, mold-dappled rind lies an ivory paste that is both slightly granular and very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavours.
The unctuous sheep’s milk curds are warmed before being pressed into wheels–its resulting texture makes it a superb melter, and its pious origins (often made in by monks in the western Pyrenees) ensure the high quality of the entire cheesemaking process. Ossau stands as one of the most pairable cheeses around. Perfect for a big Bordeaux, raisiny Port, or any new world red.