#Ossau Iraty

[paulpingminho]

[askwhatsforlunch]

Flan de Courgettes

When Jules and I were little, Mum would often bake a flan de courgettes (a sort of crust-less Summer squash quiche) and we'd like it heaps! It makes a comforting but also light enough dinner; it's delightfully cheese and makes one's eat one's greens! But it was also a hassle to prepare. Mum would steam the courgettes cut into slices, then let them cool before assembling the flan; there was a lot of washing up afterwards... So, when I fancied baking one a while back, but did not fancy the hassle, I reckoned the courgettes would cook just as well in the dish if I grated them. And so they did! They also keep their vitamins and their flavour, best at the height of Summer, that way! I showed Mum how I made my Flan de Courgettes yesterday; I'm proud to say she was amazed, and liked it heaps!

Ingredients (serves 4):

1/2 tablespoon olive oil

2 1/2 medium courgettes, rinsed

1 large Green Onion

a good, mature cheese like Basque Country's Ossau-Iraty or English Cheddar

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 cup crème fraîche or sour cream

4 large eggs

a pinch of salt and freshly cracked black pepper

1/4 cup semi-skimmed milk

Preheat oven to 200°C/395°F.

Generously oil a large, rectangle baking tin with olive oil.

Using the coarse side of a box grater, grate courgettes directly into the tin.

Thinly chop Green Onion, adding chopped white part of it to the tin, and reserving the green part.

Grate about 1/3 cup Ossau-Iraty or Cheddar into the tin. Season with fleur de sel and black pepper.

With clean hands, thoroughly toss courgettes, Onion and Cheese together until combined. Level into an even layer, digging small holes in with your fingers. Set aside.

Spoon crème fraîche in a medium bowl. Break in the eggs. Season with salt and pepper, and energetically whisk, gradually adding milk, until well-blended. Stir in reserved chopped green part of the Green Onion. Pour mixture over the courgettes, levelling with a spatula.

Grate about another 1/3 cup of Ossau-Iraty or Cheddar all over the top.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes until golden brown.

Serve Flan de Courgettes hot or warm, with dressed lettuce or.

[furlantravelfashionblogger]

Reconnaissez-vous ce clocher emblématique d'un village basque niché en Basse Navarre ? 🤔

Célèbre pour sa production du délicieux fromage Ossau-Iraty et ses vignobles d'Irouléguy, cet endroit respire l'authenticité et la tradition. 🧀🍇

Sauriez-vous dire de quel village il s'agit ? Partagez vos réponses dans les commentaires ! 👇

📸 : @jeanphilippejubera

#bassenavarre #villagebasque #patrimoine #paysbasque #quefaireaupaysbasque

[katewalker]

Back to cooking!!! Tonight is gnocchi with Ossau-Iraty (French cheese from Pays basque) cream and tomatoes 👩‍🍳

[mustafaalgunblog]

A Walking Tour in the Legendary Neighborhood of Montmartre in Paris.

These words come to mind when Paris is mentioned.

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[les-degustations-ugo]

🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, Connaissez-vous l'appellation Pacherenc du Vic-Bilh ❓❓🇫🇷

🍇🍷AOP Pacherenc du Vic-Bilh 2016 cuvée Soum avec les @vinsdemadiran et la @cavedecrouseilles🍇🍷:

🍇 :

Petit Manseng

Gros Manseng

Petit Courbu

🏺:

Les raisins passerillés sont vendangés par tries successives manuelles de fin octobre à mi-novembre, Fermentation alcoolique en barriques de chêne (40% neuves, 30% de 1 vin et 30% de 2 vins) pendant de longues semaines. Puis, l'élevage se déroule dans la barrique de vinification, sur lies fines avec batonnage (8 à 10 mois). Savoir-faire artisanal pour obtenir l'ouverture aromatique des Manseng et l' intégration optimale de la liqueur dans le vin.

👁️ :

Une robe de couleur or paille soutenu

👃 :

Un nez expressif sur des notes de fruits confits, épices.

💋 :

En bouche, on a un vin doux, ample, avec une belle complexité aromatique. Sur des arômes de fruits confits (pamplemousses, pêches, nectarines), coings, poivre blanc, un élevage équilibré avec des notes de fruits secs torréfiés. Une belle longueur en bouche avec une finale sur de magnifiques notes acidulées.

📜En résumé📜 :

Une appellation que j'adore qui allie complexités, explosion de fruits confits en bouches. Idéal pour passer une soirée gourmande en amoureux.

🧆Dégusté sur un fromage Ossau Iraty et une tarte aux pommes juste sortie du four.🧆

🍷Quelques accords mets et vin possible avec cette cuvée🍷 : apéritif, foie gras, dessert, Comté fruité, Filets mignons de porc à l'ananas,....

📌N'oubliez pas, boire un canon c'est sauver

un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des

vins ont été dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

___________________________________________

🇫🇷🗣️Description du Domaine 🇫🇷🗣️

Notre village de Crouseilles est situé à quelques kilomètres au sud de Madiran, dans le Sud-Ouest de la France, en pays du Vie-Bith. La Seigneurie de Crouseilles, delimitée au 16e siècle par des murailles dont Il reste quelques vestiges, est aujourd'hui un vignoble travaillé à la main par une poignée de vignerons passionnés qui ont à cœur de sublimer leurs cépages autochtones.

L'appellation: AOC PACHERENC DU VIC-BILH

Rattachée au piémont pyrénéen, l'appellation Pacherenc du Vic-Bilh ne produit que des vins blancs.Elle est située à 40kms de Pau, sur la même aire d'appellation que les rouges de Madiran. L'Adour rivière capricieuse toute proche confère un microclimat unique. La forte pluviométrie se combine à vents locaux sous l'influence des Pyrénées, de l'Océan Atlantique. Les coteaux sont soumis à d'important variations géologiques dues à la formation de la chaîne des Pyrénées.

___________________________________________

⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

🇬🇧❓❓Hello corkscrew lovers. And you, do you know the Pacherenc du Vic-Bilh appellation ❓❓🇬🇧

🍇🍷AOP Pacherenc du Vic-Bilh 2016 vintage Soum with the @vinsdemadiran and the @cavedecrouseilles🍇🍷:

🍇:

Little Manseng

Gros Manseng

Petit Courbu

🏺:

The raisined grapes are harvested by successive manual sorting from the end of October to mid-November. Alcoholic fermentation in oak barrels (40% new, 30% from 1 wine and 30% from 2 wines) for long weeks. Then, the aging takes place in the vinification barrel, on fine lees with batonnage (8 to 10 months). Artisanal know-how to obtain the aromatic opening of Manseng and the optimal integration of the liqueur into the wine.

👁️:

A deep straw gold colored dress

👃:

An expressive nose with notes of candied fruits and spices.

💋:

On the palate, we have a soft, ample wine, with a beautiful aromatic complexity. With aromas of candied fruits (grapefruit, peaches, nectarines), quince, white pepper, balanced aging with notes of roasted dried fruits. A beautiful length on the palate with a finish of magnificent tangy notes.

📜In summary📜:

An appellation that I love which combines complexities and an explosion of candied fruit on the palate. Ideal for spending a gourmet evening with your partner.

🧆Tasted with Ossau Iraty cheese and an apple pie just out of the oven.🧆

🍷Some food and wine pairings possible with this vintage🍷: aperitif, foie gras, dessert, fruity Comté, pork tenderloins with pineapple,....

📌Don't forget, drinking a barrel is saving a winemaker. Go to the estate's website to see all the current vintages and promotions📌.

🔞“Alcohol abuse is dangerous for your health, consume in moderation”🔞Most wines were tasted and spat out. Unpaid tasting.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

_____________________________________

🇬🇧🗣️Domain Description 🇬🇧🗣️

Our village of Crouseilles is located a few kilometers south of Madiran, in the South-West of France, in Vie-Bith country. The Seigneurie de Crouseilles, delimited in the 16th century by walls of which some vestiges remain, is today a vineyard worked by hand by a handful of passionate winegrowers who are keen to sublimate their native grape varieties.

The appellation: AOC PACHERENC DU VIC-BILH

Attached to the Pyrenean foothills, the Pacherenc du Vic-Bilh appellation only produces white wines. It is located 40km from Pau, in the same appellation area as the Madiran reds. The nearby capricious Adour River provides a unique microclimate. The high rainfall combines with local winds under the influence of the Pyrenees and the Atlantic Ocean. The hillsides are subject to significant geological variations due to the formation of the Pyrenees chain.

___________________________________________

🇮🇹❓❓Ciao amanti dei cavatappi. E tu, conosci la denominazione Pacherenc du Vic-Bilh ❓❓🇮🇹

🍇🍷AOP Pacherenc du Vic-Bilh 2016 Soum vintage con il @vinsdemadiran e il @cavedecrouseilles🍇🍷:

🍇:

Piccolo Manseng

Gros Manseng

Petit Courbu

🏺:

Le uve appassite vengono raccolte mediante successive cernite manuali da fine ottobre a metà novembre.Fermentazione alcolica in botti di rovere (40% nuove, 30% da 1 vino e 30% da 2 vini) per lunghe settimane. Successivamente, l'affinamento avviene in botte di vinificazione, su fecce fini con batonnage (da 8 a 10 mesi). Know-how artigianale per ottenere l'apertura aromatica del Manseng e l'integrazione ottimale del liquore nel vino.

👁️:

Un abito color oro paglierino intenso

👃:

Un naso espressivo con note di frutta candita e spezie.

💋:

Al palato abbiamo un vino morbido, ampio, con una bella complessità aromatica. Con aromi di frutta candita (pompelmo, pesche, nettarine), mela cotogna, pepe bianco, invecchiamento equilibrato con note di frutta secca tostata. Una bella persistenza al palato con un finale di magnifiche note sapide.

📜In sintesi📜:

Una denominazione che adoro che unisce complessità e un'esplosione di frutta candita al palato. Ideale per trascorrere una serata gourmet con il proprio partner.

🧆Degustato con formaggio Ossau Iraty e una torta di mele appena sfornata.🧆

🍷Alcuni abbinamenti enogastronomici possibili con questa annata🍷: aperitivo, foie gras, dessert, Comté fruttato, filetto di maiale con ananas,....

📌Non dimenticare, bere una botte fa risparmiare

un enologo. Vai al sito dell'azienda per vedere tutte le annate e le promozioni del momento📌.

🔞“L'abuso di alcol è pericoloso per la salute, consumalo con moderazione”🔞Most i vini venivano degustati e sputati. Degustazione non retribuita.

___________________________________________

🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹

Il nostro villaggio di Crouseilles si trova a pochi chilometri a sud di Madiran, nel sud-ovest della Francia, nel paese dei Vie-Bith. La Seigneurie de Crouseilles, delimitata nel XVI secolo da mura di cui rimangono alcune vestigia, è oggi un vigneto lavorato a mano da un pugno di viticoltori appassionati desiderosi di sublimare i loro vitigni autoctoni.

La denominazione: AOC PACHERENC DU VIC-BILH

Situata ai piedi dei Pirenei, la denominazione Pacherenc du Vic-Bilh produce esclusivamente vini bianchi e si trova a 40 km da Pau, nella stessa zona di denominazione dei rossi Madiran. Il vicino e capriccioso fiume Adour offre un microclima unico. Le forti precipitazioni si combinano con i venti locali sotto l'influenza dei Pirenei e dell'Oceano Atlantico. I pendii sono soggetti a notevoli variazioni geologiche dovute alla formazione della catena dei Pirenei.

[moulin-girault]

À la table du moulin :

Concombre et tomate en diverses façons.

Curry jaune thaï de porc et riz,

Ossau-Iraty

Prunes sauvages du jardin,

Fitou !

[xtruss]

First Ever Cheese Museum Opens in Paris: ‘It’s Gouda Brie a Delicious Visit’

— By Andy Corbley | Jul 17, 2024

A display case at the Museum of Cheese in Paris – credit, Musee du Fromage, released to the media.

Fromage, Formaggio, Käse, Queso: Cheese—One of the Old World’s Great Romance Stories.

In the heart of Paris, a new museum has opened dedicated to the ages-old craft of cheesemaking in France, the second most prolific producer on the continent (behind Italy).

At the newly-opened Musee du Fromage, visitors can learn about the history of cheese making, something which may have been going on for 5,000 years. They can learn about the story of various famous French cheeses, see cheese made, talk to real cheesemakers, and yes, taste them.

The mastermind behind the museum is Pierre Brisson—who remembers Sunday afternoons at the market standing on his tippy-toes to look into the display cases of the cheesemakers and marveling at the variety.

Coming to Paris 15 years ago, he saw how developed the Parisian pride and museum scene was for the showcasing of wine, but cheese, perhaps an even more iconic French symbol, was notably absent.

“People can see cheesemaking live and also talk to the cheesemaker,” Brisson told Euronews. “We are working with many traditional farmers, so we want people [to feel like they’re] kind of traveling when they taste the cheese. We are opening a little window in the heart of Paris to the rural side of France.”

The French have invented some of the world’s most beloved cheeses and just to name the headliners, there’s Camembert, Brie, Epoisses du Bourgogne, Roquefort, Ossau Irati, Comte, La Tur, and so many others that French readers are no doubt hollering to be included here.

“[The process] depends on so many things, even the humor of the animals whose milk is being used,” Agathe de Saint-Exupéry, one of the experts at the museum, tells the Guardian. “You can make the same good cheese every day, and every day it will taste different. It just cannot be done industrially.”

Cheesemaking is a good profession in France that makes a better living than other rural activities. Even so, Brisson knows firsthand it’s a productive, sometimes grueling job that is currently experiencing a labor shortage.

Like many nations, there is a continuous movement in France from the countryside to the cities, and Brisson hopes the museum will help people connect with their countryside heritage—and understand its value and what it contributes to French life even in the cities.

“Now, we are able to know, thanks to science, a lot of things about cheese. But our ancestors, they didn’t know all these details, but they still could make amazing cheese and develop very amazing skills of cheesemaking. So there is a know-how that’s developed for centuries that we kind of inherited today. We have a responsibility to keep this alive and to continue to pass to new generations the passion.”

The Concept —

In the heart of Paris, the Cheese museum offers an Educational and Interactive space for discovering France’s Cheesemaking Heritage and Regions: a first in the capital! The Musée du Fromage of Paris is an invitation to travel and meet producers, creating links and reflecting know-how.

This “living” place brings together :

A Dynamic, Modern museum to discover the world of cheeses and its territories

Dedicated rooms for courses, workshops and other events

A Dairy (daily production of cheese) to promote cheese-making know-how and encourage vocations.

A traditional Creamery and Cheese Shop

A Souvenir Store

A Cheese Museum in the Heart of the World's Tourism Capital?

— In order to Encourage Vocations with young people (and the not-so-young) in the industry's professions (breeder, dairy farmer, cheese-making technician, cheesemaker, etc.) and therefore forge partnerships with schools (there are fewer and fewer candidates for the cheesemaking schools, etc.), companies and others...

— To Promote French Cheese-making expertise

— To Enhance the Beauty and Diversity of the country's regions

— To entertain, educate and inspire!

All Along the Museum Route the Museum Aims to Promote the French Cheese 🧀 🫕 Industry. Cheese Embodies :

Refinement and Nobility: Caseology is a science in its own right, just like oenology, with its own vocabulary, codes, processes, subtleties and respectability; cheese tasting is an art.

Tradition and Know-How: The history of cheesemaking is rich in secular gestures, as technical as they are legendary, which continue to be passed down with rigor and passion, to ensure the dynamism and quality of the industry, from the local to the international level.

Richness and Diversity: France offers the world's most beautiful and extensive cheese panorama: cheese everywhere, and a taste for everyone!

Pleasant and Popular: From the table of a Michelin-starred chef to a raclette party with friends, tasting cheese in all its forms excites the taste buds and brings gourmets and gourmands together in an intrinsically convivial atmosphere.

[thesunkeptrising]

I feel God in this *ossau-iraty* tonight

[fuzzysparrow]

What is Ossau-Iraty?

Ossau-Iraty is a traditional Basque cheese, made from sheep's milk. It is named after the two regions where it is produced: Ossau in the French Pyrenees and Irati in the Spanish Pyrenees. It is one of only two sheep's milk cheeses in France to have been granted the prestigious Appellation d'Origine Contrôlée (AOC) status, which ensures that the cheese is made according to strict regulations and traditional methods.

The sheep that graze in the Pyrenees Mountains produce a milk that is rich in flavour and nutrients, thanks to the diverse range of herbs and grasses they feed on. This gives Ossau-Iraty its distinct taste. The milk is heated and curdled using natural rennet, then cut into small pieces to release the whey. The curds are then pressed into moulds and left to age for a minimum of 90 days.

Ossau-Iraty has a semi-hard texture with a smooth and creamy taste. Its flavour is rich and nutty, with hints of caramel and grassy undertones. It pairs well with a glass of red wine or on a cheese board, accompanied by crusty bread, dried fruits, and nuts. It also melts, making it a perfect addition to gratins, quiches, and sandwiches.

[askwhatsforlunch]

Quince Paste

Making Quince Jelly is a beautifully thrifty way to spend an afternoon, for it means you'll end up with two different treats. The jelly not requiring the use of the fruit flesh once it's been slowly simmered and strain, one has to find a use for it. They could be eaten as they are, perhaps drizzled with a little honey. But they could be turned into a Quince Paste that lasts for a while and spruces up cheese boards! Happy Tuesday!

Ingredients:

leftover boiled Quinces, thoroughly strained (about 650 grams/23 ounces)

1 1/4 cup caster sugar

Remove lemon peels and pips from the boiled Quinces, and spoon into a food processor. Blitz until smooth, and spoon that Quince paste into a heavy-bottomed pot.

Stir in the sugar, and heat, over a medium flame, until the sugar is completely dissolved.

Then, increase heat to high, and cook, stirring very often, until mixture darkens and thickens, 35 to 45 minutes, being careful that it doesn't burn.

Once it has a dark golden colour and the paste leaves gaps at the bottom of the pot as you stir, remove from the heat and spoon into a rectangle container or a loaf pan lined with baking paper.

Allow to cool and set, then chill in the refrigerator overnight until very firm.

You can either keep your Quince Paste in a sealed container, or wrap it into baking paper and cling film, in the refrigerator up to six weeks.

Serve Quince Paste, in slices, with cheese. It pairs particularly well with ewe's milk cheeses such as French Tomette de Brebis, Basque Ossau Iraty or Spanish Manchego.

[thedimpause]

About to try Norwegian brown cheese, brunost, for the first time. Pictured alongside a piece of Ossau-Iraty 🧀

[furlantravelfashionblogger]

Reconnaissez-vous ce clocher emblématique d'un village basque niché en Basse Navarre ? 🤔

Célèbre pour sa production du délicieux fromage Ossau-Iraty et ses vignobles d'Irouléguy, cet endroit respire l'authenticité et la tradition. 🧀🍇

Sauriez-vous deviner de quel village il s'agit ? Partagez vos réponses dans les commentaires ! 👇

📸 : Jean-Philippe Jubera

#bassenavarre #villagebasque #patrimoine #paysbasque #quefaireaupaysbasque

[drifelle49]

Salade de boulghour aux courgettes, framboises et Ossau-Iraty AOP - Recettes de cuisine Ôdélices

https://odelices.ouest-france.fr/recette/salade-boulghour-courgettes-framboises-ossau-iraty-r6347/

[mustafaalgunblog]

#Paris'in altını üstüne getirmeler video serisi #E01 https://www.youtube.com/watch?v=eOmUu4a2JuU&t=1s #walkingtour #escargot #monalisa #travel #travelvlog #vlogging #travelcontent #gopro #travelvideo #notredame #quasimodo #montmartre #eiffel #louvre #Parisgezirehberi #bestplaces #paristour #vlog #blogging #traveller #seine #seyahat #champselysees #ratatouille #france #wine #parisfrance #parismonamour

These words come to mind when Paris is mentioned. alain delon,aligot,anarkia,arc de triomphe,art,baguette,banon,bastille,beaufort,belle,best places,big bus,bisque,bleu d auvergne,blogging,boheme,bohemian,bonaparte,bonjour,bouchees,boudoirs,bouillabaisse,bourguignon,boursin,bretons,brie,brigitte bardot,brocciu,buddha bar,cabecou,caesar,cafe de flore,camembert,canal saint martin,cancoyotte,cassoulet,catacombs,cemetery,cantal,champagne,champs elysees,chapelle, charcuterie,cheese fondue,cinema,city sightseeing,comte,concorde,creme brulee,croissant,culture,death of diana,day trip,daily trip,daily tour,di,diana,disneyland paris,eiffel,edith piaf,emmental,escargot,esmeralda,eu,europe,elysee palace,exploring,epoisses,fashion,fayette,film,flambee,foie gras,fondue,fourme ambert,fr,france,franciaország,frank,frankreich,frankrijk,francia,fransa,fransa vlog,fransada yaşam,frederic chopin,french cuisine,fromage,galettes,galettes bretonnes,gitanes,gitans,gypsy,gypsies,gallery,gastronomie,gopro,grand palais,grand slam,haute cuisine,henri cartier bresson,hero11,history,holiday,hoponhopoff,invalides,jambon,jean luc godard,jim morrison,la fayette,lachaise,lachaise cemetery,latin quarter,livarot,louvre,louvre pyramid,love,Luxembourg Gardens,lumiere,macaron,marais,maroilles,metro,metropolitain,mimolette,moda,mona lisa,montmartre,montparnasse,moulin rouge,munster,museedorsay,Musée d'Orsay,museum,napoleon,napoleon bonaparte,notre dame,omelette,orangerie,orsay museum,oscar wilde,ossau iraty,palais garnier,palmier,pantheon,paris,parisian,parisienne,paris fashion week,paris france,paris things to do,

[joyousnuance]

PARMESAN BURRATA MASCARPONE HALLOUMI GRUYERE CAMEMBERT GRANA PADANO EMMENTAL PECORINO TALEGGIO ROMANO MOZZARELLA FONTINA BRIE CHEDDAR STILTON PHILADELPHIA WENSLEYDALE EPOISSES ROQUEFORT COTTAGE FONTINA GOUDA COMTE CACIOCAVALLO FETA EPOISSES MORBIER BRUNOST BRILLAT-SAVARIN TILSIT CASTELMAGNO BOURGOGNE FOURME D'AMBERT SWISS HAVARTI BRILLAT-SAVARIN OSSAU-IRATY D'AFFINOIS SBRINZ BLEU LANGRES SAINT-MARCELLIN CAERPHILLY MANOURI SBRINZ PECORINO CHAVIGNOL HUMBOLDT MAHON CHABICHOU PAG VALDEON BUCHERON L'ETIVAZ

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