This cheese has been made for hundreds of years in the land between the Ossau Valley in France's Bearn region and the Iraty forest of the Basque region. The area has rich grass pastures that are conducive to raising the best sheep in the world. During the summer months, shepherds travel high into the mountains to live in huts or cabins and to tend to the ewes whose milk becomes Ossau Iraty. (For you sheep fanatics out there: Ossau Iraty is made from the milk of the Manech and Basc-Bearnaiser breeds of sheep.) Ossau Iraty is aged from 3 to 5 months, and each wheel is hand-turned every three weeks, give or take a few days. The result is delicious, delicious and deee-licious. Ossau Iraty melts in your mouth and leaves you with lingering hints of hazelnuts and lanolin.