Renato
Nestled between ocean and mountains, the Basque Country boasts an exceptionally rich natural heritage. Soule, the smallest and most rural of its provinces, has kept its mountain character intact, and this shows in certain ewe’s milk cheeses — true reflections of this unspoilt terroir.
At the heart of this region, the Igaya farm, run by the same family for four generations, embodies this tradition. Where the ewes’ milk was once sold mainly to dairies, Hélène, now at the helm of the farm, turned to cheesemaking. For this venture, she teamed up with Emilie, a passionate Alsatian, and together they chose to favour sound, sustainable practices and impeccable quality.
Among their creations, the Renato stands out as a farmhouse ewe’s milk tomme with a pressed, cooked paste. Firmer than a neighbouring Béarn Ossau, it leans closer to the Ardi Gasna of its home region. Beneath a smooth, orange-hued rind, its marbled ivory paste — firm and dense — unveils buttery, mineral aromas, especially after extended ageing. Yet however mature it becomes, the Renato always retains the fineness and delicacy of ewe’s milk, the mark of a craftsmanship that honours its terroir.
Categorie
Sheep's milk cheeses
Région
Pays Basque
Lait
Ewes
Terroir
Terroir montagnard de Soule
