Roncal cheese’s protected zone of production

EThe milk sued in the production of Roncal cheese can come from any part of Navarra, but the manufacture and maturing of the cheeses must take place exclusively in the seven municipalities that make up the Roncal Valley:Uztarroz, Isaba, Urzainqui, Roncal, Garde, Vidángoz y Burgui.

The Roncal valley is one of the few landscapes that still offer the traveller the beauty of nature intact, an unusual combination of ecology and rich humanity. The climate is clearly continental, with winters abundant in snowfall that transform the valley into a suitable ski setting, and hot and sunny summers inviting you to ramble on its grassy slopes

Conservation of the cheese

To conserve Roncal cheese at its best and avoid any damage or loss of its magnificent qualities, follow one of these recommendations:

Keep it in a plastic bag

It’s best to use a normal plastic bag and not cling-film type plastic wrapping. This is because, as time passes, the cheese’s humidity begins to seep through to its rind in order to escape out into the atmosphere. Tight fitting plastic that covers the entire rind restricts the ability of the cheese to release this humidity and, instead, encourages a softening of the entire cheese. A plastic bag, on the other hand, allows it to breath.

Then, place it in the coolest part of the fridge (the salad box). Since the cheese is not a dead product, the natural maturing process will continue within it and it is exposed to room temperature for any length of time, the process will accelerate. The fridge halts this natural maturing and thus stops it developing an over-strong taste.

Bear in mind that, as time passes, the plastic bag will develop a slight coating of mould. To avoid this, change it regularly, especially since any friction between this and the cut face of the cheese might lead to the cheese itself looking mouldy.

Place it in a watertight container

If the cheese has already been cut into, place the remaining portion in a closed watertight plastic container along with a piece of dry bread and put it in the fridge. In this way, any humidity will be absorbed by the bread and the cheese will be protected from mould formation or excessive dryness. The bread should be changed immediately if mould is observed.

At least one hour before tasting the cheese, the piece that is going to be eaten should be cut and the remainder placed back in the fridge in order to avoid temperature change that might invoke excessive fermentation. During this hour, the cheese should be kept at room temperature so that it gradually looses the chill of being in the fridge and maintains its high level of flavour.

Characteristics

• Cylindrical format
• Weight from one to three grams
• With two considerably flat sides
• Fat. With a minimum of 45% de fat in each dry sample
• Matured for a minimum of four months
• With a hard rind that is rough to touch, earthy or straw coloured
• O• Of a hard texture, with pinprick holes but without eyes

The latxa sheep

The latxa sheep is one of the principal factors distinguishing Roncal cheese from other types. It is a native sheep of prehistoric origin that still has most of its orginary features and that is native to Navarra and the Basque Country. Basically it is a dairy sheep that has a lively and untamed character and is adapted to the rough terrain where it must graze. There are two varieties – blond faced and black faced. Their natural diet is fresh grass that grows in abundance in the mountains. They produce a limited amount of milk but it has a very high quality, nourishment, taste and aroma.

Production

The production of Roncal cheese can be summed up in seven stages:

1. Curdling: This is the process by which the milk goes from liquid to solid state by the action of an acid or an enzyme. This is achieved through the addition of rennet.
2. Discharging: During the discharge phase, the curds and whey separate thanks to a series of cuts in the mass that allow for the expulsion of liquid that it is holding.
3. Cutting into blocks of the curd: The pre-pressed curd is now cut into blocks.
4. Moulding: The curds are poured into moulds that have previously been fitted with a material that will allow for further drainage of the curds. It is important that the curds fill the entire mould.
5. Pressing: The pressing process is used to complete the discharging and gives the cheese its final shape around and rind that forms around it.
6. Salting: After the cheeses have been taken out of the moulds, they are submerged in a fresh brine bath (water and salt) for at least 30 hours.
7. Maturing: They are kept in the first maturing chamber for around 40 days (at 12 degrees C) and later move to a second colder and more humid chamber (7 degrees C) where they stay for two months.

Properties

Importantly, Roncal cheese is rich in calcium , a mineral especially recommended for all those who suffer from bone decalcification. But it must also be pointed out that the body’s ability to absorb this calcium is also excellent because alongside its high calcium content, the cheese provides accompanying nutritional elements that allow for the absorption and utilisation of the mineral: namely vitamin D, phosphorous and fats.

Furthermore, it is a good alternative source of calcium for those who must avoid milk due to lactose intolerance. This carbohydrate that is present in milk often causes a problem for certain people who loose the capacity to digest it. But, during the cheese production process, the lactose is transformed into lactic acid and so the problem of intolerance is overcome.

Care of the cheese

• Once opened, it is advisable to cover the cut surface of the cheese with greaseproof paper.
• The salad box in the fridge is a good place to store the cheese since the ideal temperature in which to store it ranges from 6 to 10ºC
• In order to enjoy the full flavour and aroma of Roncal cheese it should be eaten at room temperature.
• Those who like a variety of Roncal cheese that has a fuller flavour or that is more mature can prolong the maturing process before opening it.
• The cheese cannot be forzen

How to cut Roncal cheese

The steps:

1. Cut the cheese into two halves (1).
2. Take one of them and cut a wedge the size of an eighth (2).
3. Take the rind off the sides (3).
4. As you use it, cut the cheese into fine triangles (4).