Remiro Artzai Idiazabal Cheese

Buying Idiazabal Remiro Artzai Gazta Piece Cheese is always a good option, since Idiazabal Remiro Artzai Gazta cheese is a milk cheese made in the Sierra de Urbasa from milk from its own sheep farm. This is a limited production that only takes place in spring and autumn, times when the forage is at its best for grazing the sheep. Idiazabal Remiro cheese has won the Ordizia cheese competition three times, something that to date, only two shepherds have achieved and that says a lot about the quality of this product.

About Idiazabal Remiro Artzai Gazta Cheese
To Buy Idiazabal Remiro Artzai Gazta Pieza Cheese you should know that Idiazabal Remiro Artzai Gazta Pieza cheese has an approximate total weight of 1 kilo 400 grams, although we are dealing with a piece with an approximate weight of around a kilo or kilo and one hundred grams. Remiro Artzai Gazta cheese is made in the Navarrese town of Eulate and has the Idiazabal designation of origin. Furthermore, it is the shepherd Ricardo Remiro who makes the cheese under the Remiro Artzai brand. To make this fabulous cheese, raw Latxa sheep’s milk, salt, rennet, lactic ferments and lysozyme have been used. Therefore, Idiazabal Remiro Artzai Gazta cheese is suitable for those allergic to both gluten and nuts, however, it is not suitable for those allergic to lactose and eggs.

Remiro Cheese Factory
The Remiro cheese factory, headed by Ricardo Remiro and Cristina Ruiz de Larramendi, is a family cheese factory that inherits the cheesemaking and shepherding tradition of its ancestors and that makes its cheese with raw Latxa sheep milk from its own flocks. These cheeses have been recognized internationally with awards such as the gold medal at the World Cheese Awards.

Artzai Gazta
Artzai Gazta is a quality seal that, translated from Basque, literally means “shepherd’s cheese” and is also a cooperative formed by shepherds from the entire territory of Euskadi and Navarra, mainly where the Idiazabal designation of origin is based. The association was created in the mid-80s with the aim of improving the quality of shepherd’s cheese and betting on its identity. Cheeses with the Artzai Gazta seal are always made with raw latxa sheep milk from the producing shepherd’s flocks.

D.O.P Idiazabal
The Idiazabal Designation of Origin was born in October 1987 to defend the market, reserved for the group of authentic producers of Idiazabal cheese, and to guarantee its origin – the Basque Country and Navarra – and quality to consumers. The Denomination controls the origin of the milk and the quality of the cheese, both from a physical-chemical and health point of view (purity of the milk, no mixtures, fat, pathogenic bacteria, etc.), as well as taste.

For this, there is a Tasting Committee that brings together a group of tasters whose experience allows them to control the typical characteristics of this highly prized cheese. The Regulatory Council ensures that all requirements are met, certifying the product through the red band and the seal on its label.

Requirements to qualify for the designation
The production and processing area of ​​milk and cheese is the Basque Country and Navarra, except for the municipalities that make up the Roncal Valley.
Only Latxa and Carranzana sheep’s milk can be used, without any mixture and unpasteurized.
The minimum maturation of Idiazabal is two months.
The minimum fat content compared to the dry extract is 45%.
The cheese must pass both health and organoleptic tests.
The cheeses received have a numbered rind.
Only if a cheese meets these requirements can it carry the Idiazabal brand distinctive – band and shield – on its label.