Igaitxipia
The Basque Country, nestled between the ocean and the mountains, boasts an exceptional natural heritage, and its terroir thrives on this rich diversity. Soule, the smallest and most rural province of the region, has preserved its mountain character, a trait reflected in some of the sheep’s milk cheeses produced there.
The Igaya farm, a family-run estate for four generations in Soule, traditionally sold most of its sheep’s milk to dairies. However, Hélène has recently taken up cheesemaking. She joined forces with Emilie, who hails from Alsace, and together, they prioritize ethical practices and quality above all else. Their commitment has paid off, as success and recognition quickly followed.
The Igaitxipia is a washed-rind sheep’s milk cheese, reminiscent of a Munster. It boasts an intense, even musky aroma. Beneath its smooth, orange rind dusted with white, the ivory paste is supple at first, then becomes creamy after aging in a warm, humid cellar. Its flavor unfolds with earthy notes, but the finesse of the sheep’s milk tempers them, adding delicate fruity and lactic touches.
Categorie
Sheep's milk cheeses
Région
Pays Basque
Lait
Ewes
Terroir
Terroir montagnard de Soule
