A traditional, unpasteurized, semi-soft cheese made from milk from the red nosed Manech ewe (an old local breed) in two regions of the Western Pyrenees, Ossau in the valley of Bearn and Iraty in Pays Basque. This AOC cheese is produced from June to September, it is uncooked, pressed and aged 2 to 5 months. Full-bodied, hardy and nutty with fruity undertones.