The 3 types of cheese from the Basque Country

Enjoy the cheeses of the Basque Country, one of our most sought-after delicacies.

Cheese is one of the most widely used condiments in the world, it began as a simple way to preserve milk without it deteriorating and has ended up being the passion of many gastronomy lovers. Basque cheeses are all sheep’s milk cheeses, a characteristic that is noticeable on the palate. In the Basque Country we have cheeses for all tastes, smoked, with paprika, semi-cured, very cured, etc.

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–Idiazabal cheese: Idiazabal cheese is made exclusively with pure milk from Latxa and/or Carranzana sheep, unmixed and unpasteurized. As it is made with raw milk, Idiazabal cheese is cured for a minimum of two months. These characteristics are what give Idiazabal cheese that personality and those particular nuances that distinguish it from all others.

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–Ossau-Iraty cheese: These are two different types of cheese that in 1980 were united under the same appellation of origin. On the one hand, the Ossau, stronger and fruity, on the other hand, the Iraty, softer and with a slight taste of hazelnut. In general terms, however, both have similar characteristics: Basque cheese with a hard rind, yellow to orange in color and a white, semi-soft paste. The eyes of this cheese, like the previous denomination of origin are small, although, in terms of flavor, we cannot compare it with Idiazabal, since its flavor is much less pronounced or intense.

–Roncal Cheese: The only cheese of Basque denomination of origin with a rough beige rind. Its paste is compact and easily broken, its eyes are regular and small. It has a flavor that evolves in our mouth, even getting to sting in some of the moments of the tasting.

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–Idiazabal cheese: Latxa sheep, graze in the mountains of Urbasa, Urbia, Aralar, Gorbea, Andia, Carranza, Entzia, Orduña, Bidasoa – Baztan, Orbaiceta, Ulzama, Valcarlos and Navarre Pyrenees.

–Ossau-Iraty cheese: Iraty cheeses come from Latxa sheep grazing in Laburdi, Zuberoa and Lower Navarre and Ossasu cheese comes from Basque-Béarnese sheep from Bearn.

–Roncal Cheese: Milk from pastures all over Navarre, the breed varies depending on the area, for example, Latxas are those that graze in the mountains almost all year round, while those that spend the winter in the desert of the Bardenas are Rasa-Navarra.

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The cheeses with Basque denomination of origin are present in all the fairs and markets that take place throughout the Basque Country, as an example we leave you this video: