This rare blue cheese is only made during the lambing season from early spring to late summer. Nestled at the foot of the Pyrenees Mountains, Onetik Dairy Cooperative produce a range of authentic Basque cheeses using traditional methods and the milk from around 250 farms. Seeded with Penicillium roqueforti, the reddish-brown-rinded wheels are spiked after two months and then matured in humid curing rooms for a further 4 months.
Small pockets of blue moulds form in the cheese as it ages, becoming firmer with time and developing a nutty flavour and sweet floral finish reminiscent of the pastures of the high alpage.