Duddleswell vs Ossau-Iraty
Duddleswell
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- United Kingdom
Duddleswell is a hard sheep's milk cheese made in England. The milk is pasteurised, and the rennet is suitable for vegetarians. A natural rind forms while the cheese matures, and the paste inside is pale, smooth, and creamier than many hard wheels. The name comes from an English place, but the cheese is sold well beyond that spot. Sheep's milk gives it a rich body and a flavor that stays nutty rather than sharp.
Ossau-Iraty
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Pyrénées-Atlantiques
Ossau-Iraty is a pressed sheep's milk cheese from Pyrénées-Atlantiques, in southwestern France. The name joins the Ossau valley and the Iraty forest, two landmarks in that Basque and Béarn country. Wheels are pale inside, with a natural rind that runs from orange-yellow to grey. The taste is nutty, lightly salty, and gently sheepy, without the sharp bite of a very old grating cheese. It is a mountain cheese meant for the table as well as the kitchen.