Pyrenees celebrates traditional Ossau-Iraty cheese and new mountain café Le Toit Gourmand

The Ossau-Iraty cheese, an AOP product made from sheep's milk, is produced on high‑altitude pastures of the Pyrenees, often up to 1,600 m. Its traditional methods involve seasonal milk collection during transhumance, manual or mechanised milking, and aging in natural caves, resulting in a firm, ivory‑yellow paste with buttery, nutty flavours. The cheese supports local economies, preserves pastoral practices, and is recognised through professional contests.

Le Toit Gourmand, situated at 1,800 m in Piau‑Engaly, offers visitors a seasonal menu of local dishes such as bowls, salads, wraps, and desserts, using ingredients sourced from regional producers—including honey, goat and sheep cheeses, smoked trout, and craft beer. The venue even serves meals on a ski‑lift, promoting the culinary heritage of the valley and encouraging responsible, locally‑focused tourism.