Ossau Irary Recipe
Recipe information
Make Ossau Irary in just 3h . Sheep's milk cheese with grassy notes.
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Ingredients
Cheese Ingredients
Cheese Making Process
1. Prepare the Milk
Heat the sheep's milk in a large pot to around 32°C (90°F). Stir gently to ensure even heating.
2. Add Cultures and Calcium Chloride
Sprinkle the mesophilic starter culture and calcium chloride over the milk and let it sit for 5 minutes. Stir gently to incorporate.
3. Add Rennet
Add the rennet to the milk and stir gently for about 30 seconds. Stop stirring and let the milk sit undisturbed for 1 hour, until it forms a gel-like consistency.
4. Cut the Curd
Cut the curd into small cubes (about 1-inch). Let it rest for 5 minutes to allow the curds to firm up.
5. Cook the Curd
Slowly heat the curds to 38°C (100°F) while gently stirring. Maintain this temperature for about 30 minutes, stirring occasionally.
6. Drain the Curds
Pour the curds into a cheesecloth-lined colander and let them drain for about 30 minutes. Gather the cheesecloth and hang it to drain further.
7. Add Salt
After about 1 hour, transfer the curds to a bowl and mix in the salt thoroughly.
8. Mold the Cheese
Pack the curds into a cheese mold, pressing down to remove any remaining whey. Let it sit for 24 hours at room temperature.
9. Aging
Remove the cheese from the mold and place it on a cheese mat. Age the cheese in a cool, humid environment for at least 2-3 months, turning it regularly.
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