This classic Spanish cheese is made in the Roncal Valley in Navarre (northern Spain) by Ekia, traditional cheesemakers since 1992.
It is certified by the Protected Designation of Origin (PDO) - Roncal, meaning that it is made raw, whole sheep milk of the Rasa and Lacha breeds between the months of December to July.
It has a hard, natural rind covered with a layer of greyish mould. Its ivory white paste, which darkens slightly as the cheese ages, is firm, elastic and slightly grainy, with small, irregular holes. It has a somewhat sweet, herbaceous flavour, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze, as well as a slightly spicy and buttery flavour.
Ingredients: Raw Sheep Milk, Salt, Rennet
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
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Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months
