An ancient Spanish Basque cheese made from raw sheep’s milk. Roncal is suitable as an alternative to Manchego with more herbacious complexity and barnyardy flavor.
Made at the foot of the Pyrenees in Navarra, Spain, with a recipe dating back 3,000 years, Roncal was the first Spanish artisan cheese to receive DOP status.
- MILK: unpasteurized sheep’s milk
- TASTING: firm but still creamy, grassy, mellow, cheddar-like saltniess
- SERVING: cubed up and served with fruit and nuts, grated and melted on toast with Serrano ham
PAIRING: dry rioja, tempranillo, sparkling Cava
- REGION OF ORIGIN: Spain
- MADE IN SPAIN