Roncal cheese

Roncal cheese is a type of cheese originating from the Roncal Valley in Navarre, Spain. It is one of the first Spanish cheeses to receive the Denomination of Origin status, which it received in 1981.

Etymology

The name "Roncal" comes from the Roncal Valley, where the cheese is produced. The word "Roncal" itself is of Basque origin, meaning "ravine".

Production

Roncal cheese is made from the raw milk of Latxa and Aranzana sheep. The cheese is produced between December and July, when the sheep's milk is at its richest. The cheese is aged for a minimum of four months, and during this time it develops a hard, natural rind and a firm, slightly crumbly texture.

Characteristics

Roncal cheese has a strong, slightly piquant flavor and a buttery texture. It is typically served as a table cheese, and can also be used in cooking. The cheese is cylindrical in shape, with a diameter of 10-12 cm and a height of 8-10 cm. It weighs between 1 and 1.5 kg.

History

The production of Roncal cheese has a long history in the Roncal Valley, with records of cheese production dating back to the 13th century. The cheese was traditionally made in individual farmhouses, but in the 20th century production was consolidated into seven municipal dairies.

See also

• List of cheeses
• List of Spanish cheeses

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