“Our cheese is artisan both inside and out”.

The great technical knowledge and experience accumulated, not only from years of work but also from belonging to a geographical area with a great cheesemaking tradition and bordering France, has allowed the development of innovative products from sheep’s milk which have also been recognised with various awards on several occasions.

Paradoxically, the company is innovating by managing to produce cheese industrially in the same way that it has been produced traditionally for 100 years. To achieve this, a perfect mechanical and human machine is needed to guarantee the quality of the product at all levels.

HARD CHEESE

TASTY, CREAMY AND NATURAL

We manage to produce a hard cheese from raw milk, which is “truly raw”, and what strikes the consumer is its creamy texture, thanks to the natural mould rind that protects it. The cheese is very creamy and leaves a very pleasant and characteristic aftertaste that makes it unmistakable.

CHARACTERISTICS

Characteristics.

  • Ingredients: Raw sheep’s milk, rennet, lysozyme (egg derivative) and salt.
  • Formats: 0.5 kg / 1.2 kg /2.4 kg
  • Free from gluten and preservatives.

 

Tips for consumption and storage.

  • To fully enjoy the qualities of aroma, texture and flavour, leave a wedge of cheese at room temperature for the time it takes to reach a temperature of around 21º C.
  • For optimum conservation, we recommend placing the cheese with a piece of bread in a closed container in the refrigerator. This will help to extend the shelf life of the cheese.
  • For good presentation when cutting the cheese, cut it in half. Cut a wedge out of one of the halves, remove the rind from the sides and cut it into triangles that are not too thick.

SMOKED HARD CHEESE

USING BEECH AND OAK WOOD

Artisan cured cheese with natural Bertiz Mould rind that gives the cheese a creamy texture and a characteristic flavour.

The smoked cheese variety is the new version of our Kamiku cheese, with a slightly smokey hint. We smoke our cheese naturally with beech and oak wood to give it a delicious flavour. The rind takes on an orangey colour.

Flavour reminiscent of nuts, walnuts, with a smooth and balanced finish.

CHARACTERISTICS

 

Characteristics.

  • -Ingredients: Raw sheep’s milk, rennet, lysozyme (egg derivative) and salt.
  • Formats: 2.5 kg / 1.2 kg
  • Free from gluten and preservatives

 

Tips for consumption and storage.

  • To appreciate its full aroma and flavour, the cheese should be left at room temperature for the time it takes to reach a temperature of around 21ºC.

 CAMEMBERTIZ CHEESE

CREAMY, FIRM WITH A SLIGHTLY FRUITY AROMA

This is a soft cheese made from pasteurised sheep’s milk. The rind is white mould. The cheese has a creamy, firm, supple paste with a light yellowy-white colour. It has a slightly fruity aroma and the taste becomes stronger as it ages.

As it ages, the texture and flavour change, becoming softer and more intense in flavour the longer it is matured.

CHARACTERISTICS

 

Characteristics.

  • Ingredients: Pasteurised sheep’s milk, rennet, lysozyme (egg derivative) and salt.
  • Unique format: small, flat round, with a maximum size of 12 centimetres and an average weight of 220 grams.
  • Free from gluten, added fats and preservatives.

 

Tips for consumption and storage.

  • Ideal to eat raw spread on a slice of bread to savour it naturally due to its subtle flavour and texture, although it can also be used in many dishes.
  • Store at a temperature below 4ºC.

Limited availability.

SOFT CHEESE WITH BÍFIDUS

YOUNG, CREAMY, HALF-FAT CHEESE

Young, creamy cheese made from pasteurised sheep’s milk. Our soft cheese is defined by its special flavour, characterised by its prolonged and pleasant aftertaste. It is a half-fat product with 45% fat, all of which comes from sheep’s milk, as we do not add any type of fat, which is why when the cheese melts it does not release any type of fat.

CHARACTERISTICS

Characteristics.

  • Ingredients: pasteurised sheep’s milk, rennet, calcium chloride, lysozyme (derived from egg), salt and bifidus (contains bifidobacteria that complete the intestinal bacterial flora).
  • Formats: 0.5 kg (small) and 2 kg (block).
  • Free from gluten, added fats and preservatives.

 

Tips for consumption and storage.

  • Ideal for eating raw (salads, appetizers…) or for cooking (toasted sandwiches, desserts, gratins…) as it melts very easily.
  • Store at a temperature below 4ºC.

 IDIAZABAL BERTIZARANA PDO CHEESE

INTENSE AND STRONG

Aged cheese made from raw milk from Latxa sheep from our own flock.
Intense flavour and pleasant aftertaste. Rustic aroma and surprisingly fruity flavour.
Natural Bertiz mould rind, giving the cheese a creamy texture and characteristic flavour. The cheese is washed and vacuum-packed for correct preservation.

CHARACTERISTICS

Characteristics.

  • Ingredients: Raw Latxa sheep’s milk, rennet, lysozyme (egg derivative) and salt.
  • Formats: 2.5 kg / 1.2 kg
  • Free from gluten and preservatives.

 

Tips for consumption and storage.

  • Store at a temperature below 10 ºC.
  • To fully enjoy the qualities of aroma, texture and flavour, leave a wedge of cheese at room temperature for the time it takes to reach a temperature of around 21º C.
  • With jam, honey, walnuts and quince jelly.