The Ossau-Iraty cheese must be made exclusively from the milk of ewes of the local breed: the Basco- Béarnaise or Manech. It is a local ewe with a black or red head.
The curd is moulded and pressed by hand or with a mechanic press before being salted with coarse salt. After resetting the curd is separated, stirred, and scalded in a vat at between 36 and 44°C. The cheese is ripened for at least 90 days.