Made exclusively with raw sheep's milk, rennet and salt, Roncal PDO cheese is much more than an ingredient. Its character is rooted in the Roncal Valley, in eastern Navarre, where shepherding and cheesemaking traditions have shaped the lives of local residents for generations. Its versatility in the kitchen means it can be enjoyed in many ways, from a simple cheese board to more sophisticated creations, in starters, main courses and even desserts.
With the aim of showcasing all these qualities, Zaragoza will host gastronomic events dedicated to Roncal PDO cheese from November 16 to December 3. During this period, around 20 establishments in the Aragonese capital will offer tapas, cheese boards and dishes made with the product, introducing Zaragoza residents to different ways of enjoying one of northern Spain's most emblematic cheeses.
"Navarrese and Aragonese people share a taste for strong-flavored cheeses, so we hope these events will be a success and that everyone will be encouraged to try Roncal PDO cheese," said Lorenzo Sarratea, president of the Regulatory Council of Roncal PDO Cheese. It is an opportunity to discover the product's versatility, whose qualities were already showcased at a tasting for Aragonese gastronomy professionals led by Ernesto García, the designation's vice president.
Zaragoza will host gastronomic events dedicated to Roncal PDO cheese from November 16 to December 3. Photo: E.F. / Actualidad Media
RONCAL PDO CHEESE: A GASTRONOMIC TREASURE WITH CENTURIES OF HISTORY
Roncal PDO cheese is produced in the valley that gives it its name, in the heart of the Navarrese Pyrenees, where sheep farming remains a fundamental part of the region's identity. The designation currently brings together around 40,000 Latxa sheep, 110 shepherds and just four authorized dairies, with annual production of approximately 380,000 kilograms. However, the sector faces difficulties that could bring these figures down. "The rising cost of raw materials, changes in consumer habits and the very dry summers we have experienced recently have reduced production, and we will now be around 7% lower," he explained.
The cheesemaking season usually begins in November, coinciding with the ewes giving birth, reaches its peak between February and March and can continue until July, depending on temperatures. Thus, both the Pyrenean climate and the characteristics of the milk play a key role in the final result. This natural variability is one of the reasons why no two pieces of Roncal PDO cheese are exactly alike.
Ernesto García, vice president of the Regulatory Council of Roncal PDO Cheese, has given a masterclass in Zaragoza. Photo: E.F. / Actualidad Media
Although all cheeses protected by the Designation of Origin share the same origin and production standards, each piece can develop its own character. Factors such as humidity, temperature, maturation time and the characteristics of the milk influence their aromas, textures and flavors, resulting in cheeses ranging from mild, fruity profiles to much more intense and complex ones. Roncal PDO cheese requires a minimum of four months of aging, although some pieces undergo this process for much longer. Five-month-old cheeses may have a buttery texture, fruity notes and a more delicate flavor, while those aged for 15 or 18 months develop more pronounced aromas, crumbly textures and an elegant spiciness that emerges at the end of the tasting. That said, time is not everything: even two cheeses with the same maturation period can offer completely different sensations.
It is precisely this wealth of nuances that makes the "Treasure of the Pyrenees" such a prized product in gastronomy. Its intense flavor, lingering finish and ability to pair with other ingredients allow it to be used in countless creations. From a simple cheese board to creative tapas, main courses or desserts, Roncal PDO cheese shows that tradition and innovation can go hand in hand without losing the essence of a product deeply rooted in its territory.
