Ossau Iraty Grand Affinage "AGOUR"

Buttery, nutty and caramel-sweet, with the smooth texture and floral finish of a mature Basque sheep’s-milk cheese.

Ossau-Iraty Grand Affinage from Agour is made in the French Basque country from pasteurised ewe’s milk. It is smooth, semi-hard and beautifully balanced, with enough age to deepen the flavour without losing its creamy texture.

Origin: French Basque Country
Milk: Pasteurised ewe’s milk
Style: Semi-hard mountain cheese
Texture: Smooth, dense and creamy
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Hazelnut, butter and caramel sweetness sit alongside a subtle floral, grassy finish typical of Pyrenean sheep’s-milk cheeses.

Serve in thin slices at room temperature with bread, walnuts or black cherry-style fruit accompaniments.

Pinot Noir, dry rosé, Jurançon Sec or full-bodied Chardonnay all suit it well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Napoleon
For a more mature, firmer Pyrenean sheep’s-milk cheese.

Lou Petiot
For a smaller, softer and more delicate format.

Agour collects milk directly from local farmers in the Basque mountains and transforms it into cheese using methods rooted in the region’s long sheep-dairy tradition.

Ingredients: Pasteurised ewe’s milk, salt, cultures, animal rennet.