Idiazábal cheese owes its tasty characteristics to the “latxa” sheep from which its milk is extracted. Idiazábal cheese is made from raw latxa and/or carranzana sheep's milk. It stands out for its high calcium content, which makes it especially suitable for preventing osteoporosis. “Latxa” means rough in Basque.
The Idiazábal Designation of Origin was born in 1987 to defend the shepherd of latxa and carranzana sheep and the producer of authentic IDIAZABAL cheese, and guarantee its origin and quality to the consumer. The Idiazabal DOP continues to advance in the most modern quality control tools and becomes the first cheese designation of origin in Europe that uses advanced control systems based on genetic analysis.
Be sure to buy from the cheese shops around San Miguel de Aralar…
Cheese factories that receive guided tours by appointment
SAT ANTSONEA
Araitz-Uztegi (Navarra)
948813468
antsoneagaztak@gmail.com
www.antsonea.com
SAT BIKAIN
Echarri Larraun (Navarra)
948 504117 / 608875729
cheesesbikain@gmail.com
www.quesosbikain.net
MIKEL JOSE OYARZUN ARANGOA
Baraibar (Navarra)
948 504145
nagoreh18@hotmail.es
JOSE JAVIER SESTORAIN ZABALETA
Leitza (Navarra)
948 510570 / 688698612
gotzonesestorain@gmail.com
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PATXI AMILLANO GARASA
Alsasua (Navarra)
607271163
JUAN LUIS PELLEJERO SARALEGI
Gaintza (Navarra)
948 513218
CA ARAÑA-ETAYO
Arbizu (Navarra)
948 460493
juananekogazta@hotmail.com
BALDA, ARTOLA AND OTHERS, SC
Unanua (Navarra)
948 460516
vicenteolaechea@outlook.es
GARMENDIA IRURZUN XABIER IRURZUN SAN MARTIN Mª TER
Etxarri-Aranaz (Navarra)
687941018
OSTIZA, SC
Urdiain (Navarra)
948 391006
sarabetxokoa@gmail.com
www.sarabetxokoa.es