Farm cheeses with raw sheep, cow and goat milk
Traditional farm production.
The Fermiers Basco-Béarnais Cooperative was created almost 40 years ago in the Aspe Valley, in the heart of the Béarnais Pyrenees. The Cooperative brings together nearly 20 farms that are all firmly committed to a centuries-old pastoral tradition, offering a range of 100% raw milk cheeses with a long ripening process, made by hand under the control of a technician, within collective salting rooms.
All products offer guaranteed quality based on origin, through the exceptional Ossau Iraty AOP and Tomme des Pyrenees IGP labels. Each cheese is made directly on the farm, by the farmer, using milk from their own herd. This is why the products are called “Farm Cheese”.
VideoImmersion at Les Fermiers Basco-Béarnais
Raw milk farm cheeses
Sheep: Ossau-Iraty AOP, summer
Goat: pure goat tomette
Mixed cheese: Mixed Farmer 50% Cow and 50% Sheep, Mixed Farmer 50% Sheep and 50% Goat.
Raw milk artisanal cheeses
Ossau-Iraty AOP: refined 4-8 months
“Lou Rey”: refined 10-12 months
“Berger Basque”: refined 3-4 months,
“L’Escadut”: refined 3-4 months,
“Basquaise”: refined 4-6 months.
The range includes a variety of sizes and milk blends to taste and enjoy.