The Ossau-Iraty Ekibegia is a farmhouse cheese made from raw sheep's milk, produced organically in the Soule valley, in the heart of the Basque Country. The Ekibegia Farm raises Manech tête noire sheep, fed on pasture and dry fodder, with a practice of summer transhumance in the heights of Beltxu. The cheese is aged according to the rules of the AOP Ossau-Iraty, with a natural brushed rind and a soft, dense, and slightly grainy paste. On the palate, it reveals aromas of hazelnut, hay, and warm milk, with a floral and woody touch that reflects the richness of the Basque terroir. It is enjoyed in thin slices, accompanied by a light red wine or Basque cider, and is also incorporated into traditional recipes such as garbure or vegetable gratins.
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