Cheese made of raw milk from Latxa breed sheeps from Navarre. Cured for 4-5 months in the Roncal Valley in Navarre at the foot of the Pyrenees. The Roncal Valley DOP was the first Spanish cheese DOP since 1981. The Roncal cheese has been made since ancient times from the milk of the sheep of the transhumant flocks and was one of the products used to feed the pilgrims on the Camino de Santiago who entered through Canfranc.
Rind of variable color due to its mouldy origin. Intense straw yellow color, very chromatic. In the mouth is intense, with strong consistency and firmness.
Extraordinary texture and flavour. Low acidity. It has an intense and persistent aroma, buttery texture and strong flavour with a slightly spicy ending.