Cured Latxa sheep cheese PDO Idiazabal from Etxelekua

1.50 kg/doos

Cured Latxa sheep cheese PDO Idiazabal from Etxelekua

1.50 kg/doos

Koop rechtstreeks bij de boer. Zonder tussenpersonen.
Beperkte en seizoensgebonden oogst.
De boer verzendt (nog) niet naar:  Verenigde Staten
Specificaties
Inhoud van de doos: 1 doos bevat 1.5kg van cured Latxa sheep cheese PDO Idiazabal
Ras: Latxa
1 x cured Latxa sheep cheese, PDO Idiazabal (1.4 kg, wrapped in paper and unpasteurised)
Round shape, with natural yellowish beige to grey rind (a result of the mould in the environment) and a straw-yellow inside
The aroma of our cheese is penetrating and clean, smelling of sheep's milk, with a subtle spiciness; its texture is firm, semi-dry and the flavour is balanced, with a sweet and clean entry, a lively aroma, spiciness and salty notes with a long-lasting aftertaste.
It's best enjoyed at room temperature, so remove from the fridge fifteen minutes before serving
Store it wrapped in a cotton cloth in a cool, dry place or in a fridge drawer and it will last for approx. six months
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Milieudeskundige
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Ervaren boer
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Teelt in dunbevolkte gebieden
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Product met geschiedenis
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Boer 360
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Kunststofvrij
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Kleine Farm
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Familieboerderij
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Bezoekers van harte welkom
Ana Mari Bengotxea
My name is Ana Mari Bengotxea, and I'm the eldest of six siblings. From a very young age, I've had to help my parents Manuel and Maribel with the chores involved with having such a large family, which, in addition to six children, had many sheep! A childhood spent surrounded by cheese and sheep made me subconsciously acquire invaluable knowledge that I apply daily in the dairy. However, when I finished my studies in business administration and economics, my plan was to work for someone else, so I began my career working for a bank. To my surprise, the bank wasn't making me happy, so I decided to go back to my roots and continue the family business. I can still remember leaving my homework half-done to go milk the sheep with my parents, or taking bottles of milk with my five siblings down from the stables to the dairy. Without a doubt, these memories helped me leave my job at the bank. Although working with animals involves a huge amount of commitment every day, I'm doing what I've loved since I was little and I still really enjoy it, so the sacrifice is worth it. What's more, working in a family business allows me to balance my work and family life so I can spend more time with my three daughters. My sister Ione and my brother Xabier work with me, and my husband sometimes goes with Xabier to shepherd. My sister Ione's story is similar to mine. We both studied the same at university and after working in other industries, she also decided to return to Etxelekua. Between the two of us, we take care of the production and sale of cheese at our farmhouse. Xabier, in the meantime, has always known that he wanted to be a shepherd. When he was little, he'd go to work with our father, and from him he learned everything he needed to know to take care of the flock today: he feeds and milks the sheep, takes care of the pastures and mountains, and looks after the sheep, assisting the births and helping the lambs to suckle.
Etxelekua
Our farm is called Etxelekua. 'Etxe' means house and 'lekua' means place in Basque, and this is where we have the dairy and the sheep. You can find us in Urdazubi/Urdax, a village in the North of Navarra on the border between France and the Baztán Valley, right at the foot of the Pyrenees. This privileged location makes mountain tourism one of the main socio-economic activities in our area. An interesting fact about sheep grazing in the Basque Country is that it's based around the farmhouse, where traditionally villagers would keep a few sheep for cheese and meat, but never a large flock. Interestingly, my father Manuel, a lifelong shepherd, married my mother Maribel, who brought the cheese-making tradition to Etxelekua, and they merged two traditionally separate activities: the grazing of Latxa sheep and cheese-making in the farmhouses. In 1990, they started to sell their cheeses, and three out of six of their children continue to do the same today. Latxa sheep wouldn't cope with an intensive system, which is why the work in our dairy is based around their biological needs. Ewes usually give birth to just a single lamb at the end of November. The lamb is kept with its mother during its first month of life, feeding on the first milk (colostrum), which is of unmatched nutritional quality. After this month, we choose the lambs that we want for our flock and we sell the rest to a cooperative, which will sell them to replace other flocks or to the meat market. When the lambs have grown up, we begin the six-month milking process, during which the sheep graze around our farmhouse practically every day. During this time, we supplement our lambs' diet with feed and whey from the dairy while they learn to feed on the pastures. With the exception of days with very bad weather, our sheep spend the day and night in the open air, except for those that are being milked or have recently given birth, who spend the night sheltered in our facilities (where they always have at least 1. 5m² each) and the day outdoors. The milking season coincides with the cheese-making season, when there's a lot of activity in our farmhouse, usually between December and June. Our sheep are between three and four years old on average, and to protect their health and well-being we carry out two important procedures for their hygiene. The first is shearing in May, so that they don't get too hot in the summer and also to check that they're free of lice and other pests. The second is docking new-born lambs to prevent infections (cutaneous myiasis) from the build-up of dirt in the wool and also to ensure greater milking hygiene. After the milking season, the ewes usually spend the next few months in freedom in the nearby mountains, until they give birth to a lamb again. When it's not milking season, we control the natural ripening of the cheese, manage sales, offer guided tours of the dairy and take care of our flock in the mountains.
Technische informatie
Adres
Etxelekua, Urdax, ES
Hoogte
94m
Team
2 women and 1 man
Grootte van de kudde
570
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