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Onetik, the taste of the best Basque-French tradition

Two colours define the Basque Country: green and dark red. The first one, for its breathtaking landscape of endless meadows, steep valleys and leafy beech forests; the latter, for its centuries-long presence in traditional architecture, when the wood of Basque houses - beams, half-timbered structures, doors ... - was rubbed with ox blood, in order to protect it from mould and insects.

Thus, when a cheese factory like ONETIK is born, which revives the culture, the land, the produce and the ancient traditions of this fascinating region, the company adopts these two colours for its brand.
The cheese factory was founded in
1983 by the Berria cooperative, which
groups small dairy producers from the
French part of the Basque Country.

Convinced that it must be located as
close as possible to the suppliers of its
raw material, the authentic milk from the
Pyrenees, ONETIK was established in
Macaye, in the heart of this region.

ONETIK collects milk from more than 200 Basque-French farms: 131 of them produce sheep's milk, 70 cow's milk and 11 goat's milk.

Authentic and natural products
Choosing this town in French Aquitaine as its headquarters is a sign of its commitment to maintain a way of life that is rooted in the land and history. However, this is not the only thing that shows ONETIK's commitment to the region, its culture and people.

The key fact is that it mainly produces specialties of the Basque Country. Such as the delicate Ossau-Iraty PDO cheese, which has been around for 2000 years and is made exclusively from the milk of local sheep that are fully adapted to the “terroir” and mainly feed on the local pastures and cereals that are harvested in the area, hence forming part of the country's production chain. They are tough animals that respond perfectly to the type of land they live in.

Another of its most popular cheeses is the creamy and delicious Blue de Basques, made from the milk of local Manech sheep, a breed known in Basque as Latxa.
Ossau-Iraty PDO cheese is made
from the milk of local sheep:
Manech Tête Noire (Latxa Cara
Negra), Manech Tête Rouge
(Latxa Cara Rubia)
and Basco-bearnesa.
The delicious Tommé noire des Pyrénées PGI, of which there are traces since the 10th century, is another thousand-year-old variety produced by ONETIK, this time from cow's milk. It has earned the Protected Geographical Indication (PGI), as it is a specialty that is produced specifically in several departments of the Atlantic Pyrenees mountain range.

Whether using sheep's, goat's or cow's milk, the ONETIK team has been devoting all its efforts for years to ensure that its Basque cheeses convey to the consumer the aromas and flavours of the green mountains, the fresh grass of the valley and the countless wild flowers that make this milk unique. The microorganisms, temperature and humidity conditions of the location are also crucial for the cheeses made here to express all the nuances of this land.
From local to universal
As well as making its traditional cheeses, ONETIK shows its support for Basque products in many other ways, such as by selling “fermier” cheeses from small producers in the Aspe and Ossau valleys, by collecting milk from farmhouses that are located in almost inaccessible places or by sharing a project with young goat breeders to achieve a fully local collection.

The path chosen by ONETIK, i.e. respecting tradition and commitment to the land, has allowed cheeses that were originally humble, yet tasty mountain specialties for family consumption or small village economies, to achieve awards and recognition from the most knowledgeable gourmets around the world.

Unlike Roquefort, in the Blue de Basques the green and blue streaks caused by Penicillium develop without having to make holes in the paste.