Idiazabal Cheese
Among the best cheese in Europe
Shepherds from our region use latxa sheep milk to manually make Idiazabal Cheese. Smoked or non-smoked cheese, after a maturation of at least two months we get a piercing smell, tender, soft, a little bit spicy and creamy cheese.
High quality cheese
Idiazabal Cheese is a worldwide known gastromonic gem.
High quality cheese
Shepherding has been present in the Basque Country for over 8,000 years. Latxa sheep, the native breed with very special traits, has been breaded since.
Idiazabal Cheese Certificate of Origin
Most of the cheese made in Tolosaldea has the Idiazabal seal of quality. The making process was declared European Gastronomic Heritage, and guarantees the fulfillment of all the quality and making process requirements.
The process
The making of Idiazabal Cheese requires only raw, non-pasteurised latxa sheep milk. Matured for at least two months, although the ideal period is between for and eight months. During this process the cheese adquires sourness.
Other types of creations
Besides Idiazabal Cheese, Tolosaldea also produces blue cheese, cow milk cheese, truffle cheese, mountain cheese… Furthermore, there are different artisan producers that make yogurt, ice cream, milk curd and other dairy food.
Awarded cheese
Several cheese made in Tolosaldea have been awarded at the World Cheese Awards, the world’s most renowned international cheese contest that includes over 4,000 contestants. Goine, Gazpio, Martin Txiki, Larte, Zelaieta, Oihan Txiki or Grupo Agour have been some of the awarded brands.
Shepherding, an ancient legacy
Shepherding has been present in the Basque Country for over 8,000 years. Latxa sheep, the native breed with very special traits, has been breaded since.
Natural and close origin
The flock of sheep eat natural food according to the season: high pasturesin spring, summer and autumn, such as Aralar Natural Park or Hernio mountain’s surroundings; and valleys and farmhouse pastures in winter.
Respecting the enviroment
Ancestral shepherding helps preserving the landscape, while promoting the stay in rural areas for hundreds of families.
Tradition and modern techniques
Cheese making is mainly an artisan process and done primarily in family farmhouses, which makes it an hereditary trade. Nowadays modern techniques are also used, which guarantee the quality and hygienic standards.
Where to see it and taste it in Tolosaldea
If you want to see the shepherding tradition more closely you can visit the mountains and farmhouses in Amezketa, Abaltzisketa, Orexa, Berastegi, Asteasu, Bidania-Goiatz or Tolosa’s rural neighbourhoods, among others. You can taste the cheese in most of the restaurants in the region, and also at Tolosa Market.
Opening of the Aralar pastures
The opening of the Aralar pastures is traditionally celebrated on May 1st in the fields of Larraitz (Gipuzkoa), marking the start of the summer season for livestock. The event symbolizes the movement of thousands of Latxa sheep, cows and mares to the highlands to graze for six months.
Plan your visit
Where to eat
Restaurants in Tolosaldea
Where to stay
Accommodations in Tolosaldea