A traditional, unpasteurized, semi-soft raw sheeps' cheese made from milk from the Bosco-Bearnaise ewe, a traditional Basque country breed in two areas of the western Pyrennes; Ossau in the Bearn Valley and Iraty in Pays Basque. This AOC cheese is produced from June to September.  It is uncooked, pressed and aged two to five months.  Full bodied, hardy and nutty with fruity undertones.