Roncal Cheese

The first Spanish Artisan cheese and the first to obtain the DOP status, Roncal (Erronkariko gazta in Basque) is widely considered "The Cheese of Spain". Roncal is produced from raw unpasteurized Rasa and Latxa (Lacha) breed of sheep's milk at the foot of the Pyrenees in Navarra using methods that haven't changed for more than 3000 years! A complex cheese with a lingering, butterscotchy finish. It has a sweet, herbaceous flavour, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze. Naturally aged 6 months.

In more detail: The Basque sheep farmers have not changed the production methods for as long as at least 3000 years! Every spring, as the snow melts off in the Pyrenees the herds are slowly moved up into the mountains from the valley. Spring is also the time calving occurs. Farmers using stone buildings along centuries old routes, sheep are milked and natural rennet from newborn calves is used along with salt to produce cheese. This is aged naturally there in the mountains until the farmers return to harvest the  

We often serve this cheese alone, on a toasted slice of baguette, or melted over our favorite meat. When serving, be sure to let the cheese reach room temperature beforehand. A slightly dry Rioja is a great wine to pair with Roncal. The fatty acid left from the cheese blends perfectly in your mouth with Tempranillo.