cheese making zone

From the green pastures of Euskadi, Navarre and the French Basque Country comes the raw material – pure sheep’s milk with excellent physical-chemical balance and bacteriological quality with which etxegarai cheese is made.

To the traditional cheese making processes originally used by our cheese makers we have added the finest and most up-to-date technological advances that enable all the properties of the milk to remain intact and thus improve the quality of the end product - a cheese made from raw milk and natural rennet, with the necessary maturing and refining of never less than three months but which may exceed six months in the case of the most mature cheeses.

the most natural quality