Bidalot

The Bidalot is a recent creation by Maxime Salies, son of Jean-Marc Salies, shepherd-cheesemakers of Ossau-Iraty. Having set up on a new farm, Maxime devised this semi-firm cheese, born of a skilful blend of ewe’s and goat’s milk, in a ratio of roughly one third ewe’s milk to two thirds goat’s milk.

While blending milks is an age-old farming tradition, this style of cheese has grown scarce today, making the Bidalot all the more precious.

Maxime’s Bidalot echoes his father’s Ossau in shape: a handsome wheel weighing around five kilos, with rounded edges. Its orange-beige rind is dotted with ochre and bluish moulds, giving it a look reminiscent of cave art. This rustic, primitive character is further underscored by the “M”-shaped seal etched into its surface, like an ancient drawing.

The ivory paste, subtly veined with yellow, offers a fine, unctuous texture. On the palate, the Bidalot reveals a delicate, fragrant, melting, lingering flavour. A recent creation that wins hearts, all the more so for having come from the hands of shepherd-cheesemakers who command nothing but the deepest respect.