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New seasons milk of the Manech ewes is collected from the bergers of the Ossau Valley and Iraty region in the Basque to make this traditional hard crusted cheese. It is claimed to be the oldest surviving tradition in the world with records of production dating back 4000 years. AOC was granted in 1980. The lightly pressed cheese has a washed and hand salted rind that is matured in humid cellars for at least 90 days. The texture of the pate is oily & has a nutty, fruity, olive-like flavour. A cheese worth seeking out for its full rounded flavour.