| The "University of the Seven
Val de Roncal Villages" in northwestern Navarre, on the border of Aragon, is a rural farming community with a single management of the pastures and woods. This administrative structure dates back to ancient times and guarantees an optimum and rational exploitation of its natural resources.
Following a strict time-table set out by the Valley's Municipal government, Roncalese farmers have moved with their flocks each year, from the winter pastures in La Bardenas Reales, southern Navarre, to the summer pastures higher up in the valley.
The production of a cured variety of cheese using un pasteurized sheep’s milk is one of the main occupations of the farmers. The excellent conditions of evergreen pastures and the suitability of the Lacha and Rasa-Aragonesa breeds, selected especially for milk production, lend themselves very well to this occupation.
The traditional hand crafted methods of making Roncal cheese are jealously guarded family secrets, unwritten and handed down through the ages from one generation to the next.
Today, a sizeable industry exists and several farmhouse cheese-makers have been transformed into industrial size dairies while maintaining the traditional spirit of cheese making.
Labeled "Denominación de Origen
Protegida" (D.O.P.) |
Origin:
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