Newsletter no. 5 · Cheeses
Sheep's cheeses: Idiazabal and Roncal
Raw milk, mountain pastures and patience
In the north of Navarre, latxa sheep graze in the mountains and their raw milk becomes two of Spain's most prestigious cheeses: Idiazabal and Roncal.
- Roncal: the first cheese in Spain with a Designation of Origin
- 1981
- year of the Idiazabal D.O.
- 1987
- minimum ripening for Idiazabal
- 2 months
- minimum ripening for Roncal
- 4 months
Idiazabal
It is made in the Basque Country and Navarre with raw milk from latxa and carranzana sheep. It has a hard, smooth rind, an ivory to straw-yellow paste and a balanced flavour, with medium saltiness and a long finish. It exists in a natural version and a smoked one, with a darker rind.
You will recognise it by its red band, the numbered holographic back label and the casein plaque engraved on the rind.
Roncal
It is made and matured only in the seven villages of the Roncal valley, with raw milk from latxa and Navarrese sheep. Its paste is firm and slightly crumbly, with a pronounced, slightly spicy and buttery flavour.
How to serve it
- Take it out of the fridge an hour beforehand: at room temperature it gains in aroma and flavour.
- Cut it into thin wedges, removing the rind.
- Serve it with quince paste, walnuts or a fig jam.
At Estafeta Gourmet
Sheep's cheeses in our shop
Origin information based on the official data published by Reyno Gourmet (Government of Navarre).
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