Cheeses from Navarra.
Excellent Roncal cheese of the quesería Larra was awarded silver in the World Cheese Awards 2014. The Roncal is a cheese that is produced by hand from sheep's milk. The Protected Designation of Origin ensures a cheese produced only in the municipalities in the Roncal valley, Navarre, with the traditional techniques of this area. The end result is a mature...
The curing of Idiazabal cheese is produced with raw milk from Latxa sheep in the Petxenekoborda hamlet in the municipality of Sunbilla in Navarre. A smoked cheese with high quality and slightly spicy flavor. Served in units of 1 kg approximately.
Idiazabal Cheese D.O.P. from the La Vasco- Navarra cheese manufacturer located in Navarra. It's an artisan cheese made from raw sheep milk that possesses a mild, yet peculiar taste and naturally, with a hint of smoke granted by the Idiazabal. This cheese won the Super Gold Medal in the last World Cheese Awards. You can buy it in wedges of 250 grams.
Echegarai cheese is produced in the mountains of the Basque Region and Navarra regions from laxta and carranzana sheep's milk. The cheese is matured for 2 to 6 months and during production it is pressed, not boiled providing the characteristic taste and texture associated only with the best Spanish cheeses. Served in units of 800-900 grams.
Artisan cheese cured with the designation of the Roncal origin. It's a cheese made in the Roncal Valley, in Navarra , from raw sheep milk. Its flavor is intense, dry and strong, typical for this designation, having a spicy touch as a result of the curing process and the use of raw milk. It is a hard cheese served in pieces of 800 grams. approximately.