• Robust, olive-like flavor
• Buttery, smooth texture
• First product to receive D.O. distinction in Spain

The labor and customs have been handed down from parents to children for more than eight centuries. The raw milk sheep’s milk cheese is ripened slowly over the course of several months to develop a rustic, nutty and olive-like flavor and a moist, smooth texture. (more info)

• Robust, olive-like flavor
• Buttery, smooth texture
• First product to receive D.O. distinction in Spain

The labor and customs have been handed down from parents to children for more than eight centuries. The raw milk sheep’s milk cheese is ripened slowly over the course of several months to develop a rustic, nutty and olive-like flavor and a moist, smooth texture.

The cheese comes from one of seven little villages nestled in the Roncal Valley of Navarra – deep in the Spanish Pyrenees. Medieval records dating back to the 13th century refer to this venerable cheese. The townspeople worked together to drive their herds to the high country in the spring. While the shepherds tended them, the ewes would be milked and Roncal cheeses would be formed and set aside to cure.

When autumn was on the horizon, the shepherds of the villages would lead their sheep back down to the protected valley, bringing to market the cheese they made. Hundreds of years later when their product became celebrated throughout Spain and even Europe, some people with foresight protected the integrity of their product by being very first to receive a D.O. in Spain. Denomination of Origin guarantees highest quality and traditional methods. (close)