Born in the Roncal Valley, Navarre, Ahuyentalobos is a raw sheep's milk cheese with a surface treatment based on oil that contributes to the formation of an ochre-coloured rind and aromas reminiscent of damp earth. The smell of damp earth and fungus mingle with the very intense milky aroma. The natural rind envelops the ivory colour of the paste, which fades towards the interior, leaving a fainter yellow colour, a sign of the 8-month maturing process.
Ahuyentalobos is a sensory experience, a unique piece with a unique character, a very pronounced intensity and a crumbly texture. As for the flavour, very intense and spicy in character, the unctuousness in the mouth stands out, with notes of black pepper and, at the same time, slightly acidic.
Ahuyentalobos reinterprets the established codes by reinventing folklore: all cheeses speak of pastures, animals, milk... but Ahuyentalobos speaks of the current habitat, the urban one, because this is the new wild environment in which things happen constantly at the level of leisure and encounters. Ahuyentalobos can talk about dinners with unexpected endings, shared moments and all the amusing anecdotes that are told around a table.