Don Ramon Cured Roncal Cheese is a Spanish cheese made in the Roncal Valley, in the North of Navarra within the Basque territory, near the French border. It is protected by the Protected Designation of Origin (PDO) in which the cheese should be made only between the months from December to July from raw sheep's milk of Rasa and Lacha breeds. Made from whole milk, our Roncal is a wheel-shaped cheese that is covered with a hard, natural rind dotted by a velvety-smooth layer of blue-grey mould. This mouldy surface is occasionally covered in olive oil. Inside the cheese, the ivory white to pale yellow paste is firm, elastic and slightly grainy, with small, irregular holes. As Roncal ages, the creamy interior turns to amber and becomes increasingly tangy. It has a sweet, herbaceous flavour, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze. Aged for a minimum of 10 months, our Roncal leaves a sharp, slightly spicy and buttery flavour on the palate that goes well with various dishes.
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