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Béarn High Pasture Cheese - Slow Food Presidia

Béarn High Pasture Cheese


Every year in June, around eighty shepherds from the three valleys of Béarn (Ossau, Aspe and Barétous) lead their flocks of sheep to the rich mountain pastures on the French side of the Western Pyrenees. For three months they live in small isolated stone huts, often difficult to access, and produce traditional tommes: pressed raw milk cheeses which can weigh over five kilograms.
This is an age-old practice, though significant state aid has funded the renewal of some cheese producing facilities in the last 10 years, allowing them to meet European hygiene regulations.
Native sheep of the “Basque-Béarne” breed are particularly well adapted to the mountain environment and provide all the sheep milk used for cheesemaking.
The sun-drenched pastures at an altitude between 900 and 2000 meters grow mountain flowers in an array of colors and aromas. Alpine clover together with mountain thyme give the cheese a delicate nutty flavor. Some shepherds, particularly in the Aspe valley, also bring a few cows to the pastures and continue to produce an older style “mixed” cheese by mixing two parts of cow’s milk with one part of sheep milk—it is more delicate, but still soft and intense.
After aging at least four months in humid premises, the tommes assume an attractive beige-orange color. Their outstanding quality is due to the animals’ natural diet, the skill of the shepherds, who make no more than two or three cheeses a day, and the slow, carefully controlled aging.
These cheeses are soft and even after aging develop a delicate aroma of milk, nuts, mushrooms, vegetables, together with persistent flavor.
The cheese from each mountain dairy is unique; the non-refrigerated milk keeps the pasture’s microbial flora, which gives it a characteristic taste. In many other cases, it is necessary to add artificial enzymes.

Production of these high-quality cheeses on mountain pastures cannot be taken for granted. There is always the possibility that producers will abandon the mountain dairies and work in the valley. With this comes the risk that these landscapes and the ancient cheesemaking knowledge linked to them could be lost forever.
Since 2008 products made in the mountains have full traceability, but unfortunately the Béarn mountain pasture cheeses are not well known or promoted. The Presidium aims to support the Association of Transhumant Shepherds from the Three Valleys in a program to develop and promote these mountain pasture cheeses, seeking outstanding quality, maintaining authentic flavor and achieving greater recognition.
The Presidium production rules will ensure that all stages of processing will be completely traditional. Industrial yeasts, for example, which in many cases are already used to make mountain cheeses, will be progressively replaced by the cheesemaker’s own cultures.

Production area
Ossau, Aspe and Barétous valleys situated between 900 and 2000 meters, Pyrénées-Atlantiques region, Aquitaine region
The Association of Transhumant Shepherds from the Three Valleys consists of about 80 shepherds

Presidium coordinator
Gilbert Dalla Rosa
tel. +33 688433575


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