Ossau-Iraty is a pressed cheese, made in small farms or dairies, in southwestern France, near the Spanish border, between the Basque Country and Béarn.

It can be made with raw or pasteurized milk from local sheep breeds and is aged for a minimum of 2.5 months.

It is available in small or large pieces, and its soft, hazelnut-like texture is excellent in salads, with cured meats, in purées, and more. The farmers themselves make the cheese on the farm or in the dairy.