🧀 Roncal

Roncal is a Spanish hard pressed cheese with a Protected Designation of Origin (PDO), registered in the EU in 1996. It is made only from raw sheep's milk, mainly from the Latxa (Lacha) breed, as well as Rasa and F1 Lacha × Milchschaf crosses, free of colostrum and medicinal residues.

How it is made. Under the specification the milk is coagulated with natural rennet so that coagulation takes no more than one hour; during coagulation, cutting and draining the curd is kept at 30–37 °C. The only ingredients are milk, rennet and salt. Making and maturing are allowed only in the seven municipalities of the Roncal Valley in the Navarrese Pyrenees: Burgui, Garde, Isaba, Roncal, Urzainqui, Uztárroz and Vidángoz.

Maturing. At least four months; fat in dry matter above 45 %. The flavour is strong and buttery.

Tradition. Flocks of the valley still move each winter to the pastures of the Bardenas Reales. According to the consortium, Roncal was the first Spanish cheese to receive a national designation of origin, in 1981.

How to serve. The consortium suggests removing the rind from a wedge and cutting thin triangles. For drinks, see Wine and cheese.

Why it matters to you: the PDO name Roncal guarantees raw sheep's milk, the Roncal Valley and at least four months of maturing.

Roncal belongs to Hard cheeses, Cheeses of Spain and Protected cheese names; its raw material is sheep's milk.