Nouvelle-Aquitaine: From Mountain to Coast

Ossau-Iraty AOP

- Type: Hard sheep's milk cheese - Milk: Raw sheep's milk 🌿 - Aging: 3-6 months minimum - Pronunciation: /ɔ.so i.ʁa.ti/ (oh-SOH ee-rah-TEE) - Characteristics: Nutty, fruity, with lanolin notes

Basque Pride: This cheese represents the Basque pastoral tradition, with shepherds still practicing transhumance. The cheese must be made from milk of specific sheep breeds (Manech and Basco-Béarnaise) that graze in designated mountain areas.

Women Shepherds: The organization Bergerères du Pays Basque supports women entering this traditionally male profession. Members like Maite Etxeberria combine ancestral knowledge with modern sustainable practices.

Cultural Preservation: Young Basques are returning to shepherding, with programs teaching both Basque language and cheesemaking. Some producers add piment d'Espelette to the rind, linking two Basque AOP products.

Chabichou du Poitou AOP

- Type: Soft goat cheese - Milk: Raw goat's milk 🌿 - Aging: Minimum 10 days - Pronunciation: /ʃa.bi.ʃu dy pwa.tu/ (shah-bee-SHOO dew pwah-TOO) - Characteristics: Cylindrical, develops from creamy to firm

Moorish Legacy: Legend attributes this cheese to Saracens left behind after the Battle of Poitiers in 732. "Chabichou" may derive from Arabic "chebli" (goat). This multicultural origin story resonates with modern France's diversity.

Modern Production: The cooperative model dominates here, with many small farmers—including recent Portuguese and Moroccan immigrants—pooling resources while maintaining individual herd management.

Charentes Butter and Fresh Cheeses

The Charentes region is famous for butter, but also produces notable fresh cheeses:

Jonchée - Fresh cheese traditionally sold on rush mats - 🌱 Vegetarian versions common - Often flavored with bay leaves - Light, digestible option for sensitive stomachs

Caillebotte - Fresh curd cheese - Traditional fishermen's breakfast - Now popular at modern brunch spots - Pairs with both sweet and savory