Roncal

Roncal is a traditional, firm sheep's milk cheese that originates from the Roncal Valley located in the Navarre region of northern Spain. It is deeply tied to the agricultural history of the Basque and Navarrese people who have herded sheep in the Pyrenees mountains for centuries. The area's unique alpine pastures directly influence the flavor of the milk.

Yes, Roncal holds a very special place in Spanish culinary history as it was the very first cheese in Spain to receive Protected Designation of Origin (PDO) status, earning the certification in 1981. This strict designation legally protects the name and ensures the cheese is only produced in the Roncal Valley using traditional methods. It dictates everything from the breed of sheep to the exact aging times.

Authentic Roncal cheese is strictly crafted using raw (unpasteurized) milk from indigenous sheep breeds, primarily the Latxa and Aragonesa (Rasa) varieties. These hardy breeds graze on the mountainous pastures of the Pyrenees, which imparts a distinct, herbaceous flavor to the milk. The use of raw milk also helps develop the cheese's complex, slightly spicy flavor as it ages.

Roncal has a firm, compact texture with a distinct ivory color and a natural, grayish-brown rind. Its flavor is rich, buttery, and slightly nutty, often finishing with a pleasant, piquant (spicy) bite, especially as it ages. It is best enjoyed as a table cheese, thinly sliced and paired with roasted red peppers or a glass of full-bodied Tempranillo wine.