Ossau Irary Recipe

Cheese Making Process

1. 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. 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. 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. 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. 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. 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. 7

   Add Salt

   After about 1 hour, transfer the curds to a bowl and mix in the salt thoroughly.

8. 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. 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.