Our “Fermier” cheeses...

Our farmers are located in the Aspe valley of Ossau, in the heart of the mountains where the ewes are pastured and the cheeses are produced.

The workday includes two milkings, morning and evening, until mid-August when milking is limited to once a day, and finally stopped at the end of August.  The ewes remain in the high mountain pastures until the end of October.

The fall migration or transhumance occurs prior to the first snowfall. The farmers move the herds to prepared quarters where they have stored winter forage.

The kayolars (“small farm” in Basque) is where our farmers produce this exclusive cheese. Meticulous care and respect for traditional methods guarantee the quality and authenticity of these artisan cheeses. Onetik strives to protect this important heritage, part of an historic legacy of Basque pasturalism. The exceptional natural enivronment in which our herds roam confers a unique character to our artisan cheeses.