Numerous herds of sheep and goats of native breeds abound in the landscape of our mountain areas, which feed on the best pastures to produce milk with exceptional characteristics.
This high-quality milk becomes the best raw material in the hands of our shepherds and master cheesemakers, who have passed on their know-how from generation to generation, resulting in cheeses with their own names such as Idiazabal, Roncal, Camerano or Ossau Iraty. .
The production of cheese in our mountains and valleys was the way to take advantage of the surplus milk, serving in turn as a food reserve for families and shepherds in times of lower production. Today, artisans and small industries continue with the cheese-making tradition, contributing not only to maintaining the traditional flavors and preserving the cultural and gastronomic heritage, but also to preventing the extinction of native breeds, such as the latxa sheep, with whose Milk is made from Idiazabal Cheese and Roncal Cheese.
The landscape is the origin of our excellent cheeses