Ossau-iraty is produced in southwestern France, in the Northern Basque Country and in Béarn. Ossau-Iraty is rather medium-soft, light in color and has very complex yet delicately smooth flavors. Made from the milk of Manech and Basco-Bearnaise ewes, this cheese tastes slightly akin to cow’s cheeses of similar texture (i.e. alps cheese). After three months of ripening in cool and humid cellars, Ossau-Iraty acquires its characteristics of a tender, soft, ivory body. Its orange rind turns ash gray when stored at length. Its taste is simultaneously nutty and sweet, with hints of olive, hazelnut and fig and a rich, smooth finish. The edible, slightly tart rind also adds considerably to the experience.

Its name reflects its geographical location: the Ossau Valley in Béarn and the Iraty Valley in the Northern Basque Country. It has been recognized as an appellation d’origine contrôlée (AOC) product since 1980. It is one of only two sheep’s milk cheeses granted AOC status in France. (The other is Roquefort). Although Ossau-Iraty received AOC status in the 80s, it is of ancient origin, traditionally made by the shepherds in the region.

Pair it up!

• Ossau-Iraty is ideal for the cheese board, and can be enjoyed with bread, black cherry jam and honey, or even with fruit.
• This wine-friendly cheese tickles the palate with Pinot Gris, Bordeaux Blanc, any medium-to-full bodied Merlot, or rare local Basque wine, such as Irouléguy.
• You can also pair it with a California Sémillon, Chardonnay, Sauvignon Blanc, or Madiran.

Ossau-Iraty “Quiche” Recipe

For the pastry

• 1 cup plain flour, plus extra for dusting
• salt
• 5 Tbsp butter, plus extra for greasing

For the filling

• 3 cups Ossau-Iraty, grated
• 1 head of broccoli
• 1/2 pound bacon, chopped
• 5 eggs, beaten
• 1/2 cup milk
• 1 cup double cream
• salt
• freshly ground black pepper
• 2 sprigs of fresh thyme

Preparation method

1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then place it in the fridge for 30 minutes.
2. Roll out the pastry on a lightly floured surface and line a 8-9 inch well-buttered pie or cake pan. Chill again.
3. Preheat the oven to 375°F.
4. Remove the pastry case from the refrigerator and line the base of the pastry with baking parchment, and then fill it with baked beans. Place on a baking tray and bake blind (without the filling) for 20 minutes. Remove the beans and wax paper and return to the oven for another five minutes to cook the base
5. Reduce the temperature of the oven to 325°F.
6. Sprinkle the cheese into the pastry base and add the broccoli, if desired. Fry the bacon pieces until crisp and sprinkle them over the top.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow it to cool and set further.
9. Trim the pastry edges to get a perfect edge, then serve in wedges.

Moro oranges, commonly known as “Blood Oranges,” are available from January through mid April. Moros are small to medium sized with a thin skin and few or no seeds. Slice open a Moro and you’ll see how they get their name: the cross sections are a dramatic and beautiful bright red to deep maroon color. Take a bite and you’ll become a fan of the intense orange taste with hints of fresh raspberry.

Juicy Fact
All oranges contain carotene — that’s what makes them orange. Moros get their red color from high concentrations of a pigment called anthocyanin, a powerful antioxidant that neutralizes the effects of free radicals, which are the agents believed to be responsible for cancer, aging and other health ailments.

Moro Orange Tips

• Enjoy Moros out of hand, use them for an interesting juice or showcase their jewel-like color in recipes.
• Toss slices or segments into salads, salsas and chutneys.
• The intense flavor of Moro oranges is wonderful with roasted or grilled meat and poultry.
• Melt a couple of tablespoons of orange marmalade in the microwave and tumble in one peeled, diced Moro orange for a quick and exotic sauce.

Associate Editor for Sauce Magazine, Julie Cohen, shared a blog post about her three favorite foodie items of the moment. Straub’s got a mention for our extensive beverage selection. See Julie’s comment below:

“Forgive me, but now that I’m pregnant, I miss red wine and cocktails something fierce. Luckily, Straub’s non-alcoholic beverage offerings have proven to be excellent. From GuS’ not-too-sugary sodas to  an excessively awesome root beer selection, grabbing drinks to bring to a party is almost fun.”

Julie’s right—We do offer a LOT! In addition to GuS, or “Grown Up Soda,” we also offer many varieties of sodas from local Excel Bottling Co. and our Root Beer section alone features approximately 50 different kinds. Feel free to browse our offerings at all four locations!

See all three of her fave fixations on Sauce Magazine’s Blog!

Chicago’s Gold Coast, Boston’s Back Bay, Portland’s Pearl District and the Central West End in St. Louis are among neighborhoods in 33 U.S. cities just tabbed as ArtPlaces.

What’s an ArtPlace? According to the Chicago-based organization that chooses them, an ArtPlace is a walkable neighborhood with small, local businesses and where arts are central to producing places where people want to be.

Read more at STLtoday.com & ArtPlaceAmerica.org!