We are from Legasa, a small village in the heart of the Western Pyrenees. This is where we grew up, in the farmhouse, in this rural environment and surrounded by this beautiful landscape of mountains and green meadows.

Our goal has always been to produce cheese in an artisanal way, following a traditional local production process using raw milk from our own sheep.

We started with a flock of sheep and went to countless cheese dairies in the Basque Country and France to learn. We learnt a lot and we realised that cheesemaking is a very versatile process that you can personalise by giving it your own style.

After a long period of R&D we came up with what is now our star product: Mohos de Bertiz hard cheese with natural rind.

We are now helped by our three children, which makes us very proud. We can say that we are a large family fully committed to offering you a cheese of exceptional quality that transports you to the countryside and evokes rural values, peace of mind and the enjoyment of the little things in life.

At Kamiku we opt for annual production. Our sheep lamb at different times spread throughout the year. This allows us to obtain the same milk (in terms of fat, protein, lactose…) every month and thanks to this we are able to offer a homogeneous cheese to the consumer throughout the year.

The welfare of our sheep is of vital importance to us. Half of the year they graze in the open air and the other half they are kept under shelter. We supervise their feeding, with fodder grown on our own land, monitoring nutritional values at all times.

We also make sure they get exercise, to ensure optimal health. We contribute to keeping alive the essence of shepherding, one of the most traditional trades in the rural world, alleviating the problem of rural depopulation.

We are strongly committed to environmental sustainability. We contribute through sustainable management of environmental resources, including manure processing and the use of whey.

It is home to one of the best examples of mixed beech forest to be found in Navarre, accompanied by many different streams and small waterfalls with clear waters, making it a setting of great beauty.

The park’s greatest treasure are its botanical gardens, where you can admire more than 120 species of trees and shrubs, combining native species with others brought from faraway places. Some of the most curious species are the Bald Cypress, Cedars of Lebanon, Gingko from China, Coast Redwoods and Bamboos.

The Valley offers a multitude of options to discover it, from cycling routes such as the Bidasoa Green Route, different walking trails or even Segway rides, which run in front of our farmhouse.

We are in an area that has held various traditional celebrations since time immemorial, such as the carnivals of Ituren and Zubieta, declared festivals of tourist interest. They are held at the end of January or the beginning of February. The zanpantzar are the main characters of this festival. Another curiosity of the area are rural sports, including wood chopping by the aizkolaris and stone lifting practised by the harrijasotzailes.

In addition to sheep’s cheese, other important dishes in the gastronomy of this area are talos, a kind of thick corn flour tortilla, kneaded by hand, which is filled with cheese, bacon or chistorra sausage, salmon from the river Bidasoa, which return to this river from the waters of the North Sea, or the cep and dark cep, which are foraged in autumn in the mountains and forests of the region. All these dishes can be accompanied with cider, a typical drink in this area, obtained by fermenting apple juice.