From their farm Agerreburu in the town of Aia, Jose Luis and Jose Miguel, they offer their artisan cheeses with exquisite flavor. They have been making cheese for more than 30 years with the milk provided by their own sheeps. They have several gold medals at the World Cheese Awards. In 2017 they also managed to win the victory in the D.O. Idiazabal De Ordizia, the most prestigious and most renowned competition in the Basque Country.
Made with raw Latxa and / or Carranzana sheep milk, the Idiazabal Designation of Origin cheese is considered a European Gastronomic Heritage. With a minimum of two months of curing and a 45% fat content, it can be smoked or not smoked.
The sheep from which these cheeses come, are autochthonous breeds of Euskal Herria, with peculiar characteristics and raised in the same environment in which Basque shepherds have historically bred these breeds, for more than eight thousand years. The area of pasture, the weather and the techniques of cheese makers make this cheese unique.
Do you know how we like to combine this cheese in Maisor? With Cantabrian anchovy. The combination of these two intense flavors is pure pleasure for the palate.
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