ONETIK

WHY IT'S SO GOOD

It all starts with quality milk.

Bleu des Basques is made from whole milk from sheep fed on grass and cereals, which graze in the open air as soon as the weather permits. It comes mainly from our French flocks of breeds from the Basque Country. The quality of the breeding and the animal welfare are essential to make a good cheese; it is what gives the milk its quality and our Bleu des Basques its excellence.

Time transforms, refines and sublimates..

As soon as the milk is collected, it goes to our cheese factory located in the heart of the Basque country, protected by the mountains and surrounded by the ocean. It is here that the alternation of the warm southern winds and the sea air currents offer ideal conditions for the beginning of a long process of transformation of the milk into curds, then into cheese. None of these stages escape the master cheese maker ONETIK. As a master of time, he adapts each stage of the production process so that the milk reveals all its assets. Whether it's curdling or brining time, it's the right time that creates this unique signature. Two and a half months of maturing reveal the flavours

Bleu des Basques has won 5 medals and was voted flavour of the year at its launch!

How to enjoy Bleu des Bas ques
:Its marbled, blue-veined paste has a melting texture and a pronounced, non-aggressive flavour. It goes perfectly with a KATTALIN, a white PDO wine from Irouleguy.
You will find a 5.3 kg tomme with 2.5 months maturing time - ONDUAIn

practiceThe
first stage of production consists of heating the milk



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This step, which preserves its aromas and taste, guarantees optimal ripening for our Bleu des Basques.
Then, after the addition of rennet and Penicillium, which will allow the development of the marbling inside our blue cheese, the curdling stage begins. This slow stirring, at a temperature of 35°C, allows the magic to work; the milk is transformed and gives birth to the curd.
It will be cut into pieces the size of a grain of corn. It is at this moment that the whey is pushed away from the curd, naturally by the pressure of the weight of the cheese. Then comes the moulding stage. It is at this precise moment that the grains of curd will unite and transform into a smooth and homogeneous white paste. It is also at this moment that the men and women of ONETIK will stir the moulded curd between their hands to create openings in the paste that will allow the Penicillium to develop properly. A gesture whose mastery guarantees subtle and sweet aromas!
After this stage, the moulds are immersed in a brine, a mixture of water and salt, which helps to salt and preserve the cheese.
Once the cheese has been removed from the moulds, the cheesemaker proceeds to the last stage of production: pricking the tommes to circulate the air and allow the Penicillium to transform into a beautiful and noble blue marbling.
The time has now come for our Bleu des Basques to go to the cellars to develop its aromas under the protective and attentive eye of our master cheese maturer.
Our creation will begin by forming its rind naturally and it is with great care that our master maturer will monitor the development of this natural protection. His role? That of a caretaker who, equipped with a simple brush, ensures that the rind never takes over the cheese.
Over the weeks and protected from the outside, this white and airy paste will become melting and increasingly blue. Its aromas and texture then become a unique signature