Sales contact: Toni Vilches.tonivilches@tonivilches.com.+34 629 300 963.CATALONIA. SPAIN

March, 24th, 2010. In the hamlet Agerre-Buru (located in the small village of Aia, Gipuzkoa), owned by Modesta and sons, is made Idiazabal cheese is a Protected Designation of Origin (PDO) of the Basque Country and Navarra (except the Roncal Valley has its own PDO). Cheese is made from sheep's milk "Latxa" that is indigenous to the Basque Country. That fatty cheese has a maturation time of a minimum of sixty days, between 1 and 3 kg per unit, pressed and uncooked. PHOTOS BY TONI VILCHES...[SPANISH] En el Caserío Agerre-Buru (situado en el pueblo de Aia, Gipuzkoa), propiedad de Modesta y sus hijos, se fabrica el queso idiazábal que es denominación de origen del País Vasco y Navarra (excepto el Valle del Roncal que tiene su propia denominación de orígen). El queso se hace con leche de oveja "Latxa" que es autóctona del País Vasco. Es un queso graso con una maduración mínima de sesenta días, de entre 1 y 3 kg por unidad, prensado y no cocido.

Filename

modesta_queso161.JPG

Copyright

Toni Vilches Fotografia

Image Size

4774x3182 / 1.5MB

Male PDO Protected Designation of Origin (PDO) agricultural agriculture aliment animal breeding beneficial caserio cheese cheesy clothes clothing color colour corral country countryman countryside creating creator cure curing cutting board eatable fabrication farm animal farming farmland fatty flock of sheep food foodstuff gastronomic gastronomy hemlet idiazabal latxa mammalian manufacture manufacturer manufacturing maturation milking natural nature pasturage pasture pastureland portrait process producer product queso rural savoury sheep sheepdog sheeperd sheepherding traditional village white meat

Contained in galleries

Creació del formatge Idiazabal