Aizpea Aizpea Natural D.O. Idiazabal Mountain Cheese 350 grs. approx.
Aizpea is a cheese factory formed by Mikel Etxezarreta Goiburu and Elixabete Arrillaga de Aguirre
AIZPEA is the cheese factory formed by Mikel Etxezarreta Goiburu and Elixabete Arrillaga de Aguirre. Mikel comes from a family of shepherds of several generations on both paternal and maternal sides. Eli, on the other hand, was born in the city and joined the shepherding world in 1980
They have a flock of Latxa sheep and make cheese from the milk they produce. They exclusively use the natural rennet from their lambs, which gives the cheese a special flavor. They winter in Olaberria from the end of October to the end of May, and go up to Urbia (1,240 m altitude) where they live in the mountains with their flock from the end of May to the end of October
This D.O. Idiazabal Aizpea Natural Mountain Cheese is handmade by the farmers themselves, with raw sheep's milk in their borda Ttonttor in Urbia (Aizkorri natural park). Giving continuity to a millenary tradition, they continue to raise their flock, 550 latxas sheep, to the high altitude pastures in summer. The essence of this heritage, guaranteed by rigorous controls, allows them to offer this gastronomic jewel that is nourished by the aromas of the mountain, the recipes of their ancestors and the efforts of their families
This cheese has the special flavor that gives the grass at 1,200 meters of altitude. It is a MOUNTAIN CHEESE. For this it is not enough that the sheep graze in the mountain areas but that they produce milk when they are grazing in the mountains.
It has a maturation minimum of 2 months
It has received these last years important awards in its category among them, World Cheese Awards, obtaining in 2009 a Gold medal, two silvers in 2008 and 2012 and two bronzes in 2008 and 2010, apart from numerous awards at local and national level
Format: Vacuum-packed wedge of 350 grs. approx
