Brebis Pyrenees is a traditional, unpasteurised, semi-hard cheese. The generic name for this cheese is Ossau-Iraty. Made from ewe's milk, it comes from the picturesque mountains of Pyrenees, which divides France and Spain geographically and holds a fertile grazing land for milk-giving ewes. It has a mildly liquorices taste as an impression of Ossau Valley. Maturation process takes at least 90 days, 60 days for the small version. The temperature of the cellar must be below 12 C. This uncooked and pressed cheese has semi-hard texture. The rind varies from brown to orange with a white creamy and buttery paste. AOC in 1980, Ossau Iraty cheese produced by Agour Fromagerie of France was honoured at the World Cheese Awards in London. The cheese is full of a delicious, nutty, robust taste if it is produced during the period from June to September when the herds move up to the high mountain meadows. It goes well with the wines such as Madiran, Bearn-Bellocq, Jurancon and Irouleguy.