Miquel is one of the few artisanal cheese makers left in the Roncal Valley of the Navarra Pyrenees taking care of the old tradition of turning the best Latxa mountain sheep milk into his famous artisanal Zamorano cheese. The raw milk cheese reflects all the richness of the pasture of the valley. Slowly ripened in mountain air over the course of several months gives the cheese a rustic, nutty and olive flavor and a moist, smooth texture. It is protected by its natural hard, pale, gray-brown rind. It’s an exceptional cheese which reflects the tradition that the shepherds had held since centuries of the making process in the mountains of Roncal. Serrano ham, almonds, olives and membrillo (quince paste) all pair wonderfully with this tasty cheese. It can also be enjoyed grated or in thin slices to accompany vegetables.

Pairs wonderfully with Tempranillo and Grenache. Also perfect for Chefs improving all hot dishes and elegant food.

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