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\u2019s milk cheeses produced there.<\/p>\n\n
The Igaya farm, a family-run estate for four generations in Soule, traditionally sold most of its sheep\u2019s milk to dairies. However, H\u00e9l\u00e8ne 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.<\/p>\n\n
The Igaitxipia is a washed-rind sheep\u2019s 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\u2019s milk tempers them, adding delicate fruity and lactic touches.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"featured_media":1749,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[38],"class_list":["post-4972","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-ewes-cheese"],"acf":[],"yoast_head":"\n