Onetik

For 40 years the ONETIK cheese dairy has been developing, with the greatest respect for tradition, Basque cheeses, authentic and tasty.

Located in Macaye, a small village in the Basque Country, ONETIK collects milk from more than 200 farms for processing. , in its workshops, in a complete range of cheeses made from sheep (including PDO Ossau-Iraty), cow and goat milk. In these cheeses with a unique taste, it is all the richness and diversity of the landscapes and Basque characters that are expressed.

You can find these cheeses directly at the shop in Macaye open Monday to Friday from 9:30 a.m. to 6 p.m. all summer and from 9:30 a.m. to 12:30 p.m. and from 2 p.m. to 6 p.m. the rest of the year.
Our shop is closed on public holidays and weekends.

A cheese tasting is available in the shop in accordance with the health regulations in force.

The ONETIK cheese dairy organizes farm visits during the summer!
Every summer, the producers of the ONETIK cheese dairy make you discover their herd, the dog that watches over it and their facilities. They explain to you all the care taken in breeding to produce good milk which in turn will make good cheese.
A story of Basque passions!

Upon return from the visit, a tasting is offered at the shop to all participants.
For everyone's safety, wearing a mask is compulsory for the duration of the visit.

Visits every Thursday in July and August.
Meet at the ONETIK cheese dairy - D252, 64240 Macaye at 10 a.m.
Free by reservation on 05 59 70 27 27 or onetik@onetik.com
Without reservation, 2€ on site (Free for children under 18)

THE ONETIK SELECTION:

ONDUA sheep goat Tomme
Matured for more than 10 months, its fine white paste on the palate, balanced and slightly salty, it goes perfectly with honey, quince jelly or fruit. To be enjoyed in thin slices, as an aperitif and with dessert.

Silver medal at the Concours Général Agricole 2020.

Le Bleu des Basques
Bleu des Basques has a rind similar to that of a tomme. It offers aromas similar to those of a Roquefort but much milder. The floral notes are more present, the result of further refining. Its texture is both slightly crumbly and smooth. This year, the cheese dairy is celebrating the 20th anniversary of its original creation, Le Bleu des Basques. This cheese was an innovation in a Basque cheese universe mainly dominated by Ossau Iraty type sheep's tumes. With this marbled dough, ONETIK has been able to bring a new taste and a new offer to consumers in the Basque Country while retaining the image of a traditional local cheese.

Silver medal at the 2018 International Cheese Awards.

PDO Ossau Iraty Raw Milk

Brushed natural rind
Cheese made from whole raw sheep's milk matured for more than 80 days.
This cheese is a Tomme in PDO Ossau Iraty, the milk comes from traditional sheep farms with fodder autonomy and at least 240 days of pasture.
It is a whole milk that comes exclusively from the three local breeds of sheep (manex tete rousse, manex tête noire and basco béarnaise).

Recipe idea:

Cookies with 2 Basque cows...

• recipe for 8 people, i.e. 2 cookies per person
• production time: 35 minutes
• cooking time: 15 minutes
• difficulty: very easy

COMPOSITION FOR 30 UNITS:

- 235 g of flour
- 210 g of butter
- 53 g of icing sugar
- 53 g of almond powder
- 53 g of grated Onetik cow cheese (Basque Heart)
- 2 g of Espelette pepper
- 27 g of eggs
- 20 g egg yolks
- 80 g of peeled hazelnuts
- 50 g of raisins
- 50 g of Grand Basque Onetik in cubes

Process:

Soften the butter in the microwave. Brown the hazelnuts in the oven at 180°C for 4 minutes. In a salad bowl put the above ingredients in order and mix them together. Make a large sausage 6 cm in diameter, wrap with cellophane paper and place in the refrigerator for at least 2 hours. Cut the cookies to a thickness of 2 cm and place them on a baking sheet with baking paper. Finally let them cook for 10 minutes at 160°C before tasting them.