I often think about cheeses according to where they're from. Lately, I've been trying different Ossau-Iraty cheeses. These sheep's milk cheeses come from the French Pyrenees between the Ossau valley and the Iraty forest, hence its name. They are produced from the milk of basco-béarnaise sheep, a breed that yield a limited amount of milk. My favorite cheese from the Ossau valley is Brebis Pardou.
Brebis Pardou's texture and flavor are flawless, because they are so well balanced. Biting into a piece of Brebis Pardou seems to transport you to a pastoral paradise with bright green rolling hills and statuesque mountains. It tastes wonderfully fruity without being overly sweet. The slightly nutty tang towards the finish gently tickles the back of your throat and leaves you craving more.
Affineur Christian Pardou handcrafts Brebis Pardou in the age-old tradition passed down from béarnais shepherds. It is one of the few fermier style Ossau-Iraty wheels available in the United States. Suggestions on the best way to relish Brebis Pardou's complexity can be found after the jump.
How do I best appreciate Brebis Pardou's complex aromas and flavors?
In the French Pyrenees, Brebis Pardou is eaten with black cherry jam, probably because black cherries are indigenous to this part of France. Its smooth and mildly sweet flavor brings out the richness of the cheese. I enjoy Brebis Pardou with a mild acacia honey.
Where can I purchase Brebis Pardou?
There are few stores in the United States that sell this cheese, because it is produced in such small quantities. In fact, most wheels never leave the Ossau Valley. It's occasionally available at Formaggio Kitchen, Murray's Cheese, Artisanal, and on cheese boards at restaurants, such as Gramercy Tavern.
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