🧀 Roncal
Also known as: Queso Roncal, Roncal cheese
Roncal is a Spanish PDO hard pressed cheese made from raw sheep's milk in the Roncal Valley of Navarre and matured for at least four months.
Roncal is a Spanish hard pressed cheese with a Protected Designation of Origin (PDO), registered in the EU in 1996. It is made only from raw sheep's milk, mainly from the Latxa (Lacha) breed, as well as Rasa and F1 Lacha × Milchschaf crosses, free of colostrum and medicinal residues.
How it is made. Under the specification the milk is coagulated with natural rennet so that coagulation takes no more than one hour; during coagulation, cutting and draining the curd is kept at 30–37 °C. The only ingredients are milk, rennet and salt. Making and maturing are allowed only in the seven municipalities of the Roncal Valley in the Navarrese Pyrenees: Burgui, Garde, Isaba, Roncal, Urzainqui, Uztárroz and Vidángoz.
Maturing. At least four months; fat in dry matter above 45 %. The flavour is strong and buttery.
Tradition. Flocks of the valley still move each winter to the pastures of the Bardenas Reales. According to the consortium, Roncal was the first Spanish cheese to receive a national designation of origin, in 1981.
How to serve. The consortium suggests removing the rind from a wedge and cutting thin triangles. For drinks, see Wine and cheese.
Why it matters to you: the PDO name Roncal guarantees raw sheep's milk, the Roncal Valley and at least four months of maturing.
Roncal or other Spanish sheep's cheeses? Roncal is a hard pressed cheese with a strong, buttery flavour, made from raw sheep's milk of the Latxa breed and its crosses, with natural rennet and nothing else but salt. It matures at least four months and may be made only in the Roncal Valley, where flocks still move each winter to the Bardenas Reales. According to the consortium, it was the first Spanish cheese to receive a national designation of origin, in 1981.
Look for the name “Roncal” with the EU PDO symbol (protected designation of origin); in Spanish the abbreviation is DOP. The PDO name guarantees raw sheep's milk, the Roncal Valley and at least four months of maturing. The cheese is a hard pressed wedge or wheel; fat in dry matter is above 45 %. It is sold at cheesemongers, delicatessens and supermarket cheese counters.
Roncal belongs to Hard cheeses, Cheeses of Spain and Protected cheese names; its raw material is sheep's milk.
Facts
| Raw material | Raw sheep's milk (Latxa, Rasa, F1 Lacha × Milchschaf) |
|---|---|
| Country | Spain |
| Region | Navarre, Roncal Valley (7 municipalities) |
| Duration | Matured at least 4 months 4 |
| Legal basis | EU PDO, PDO-ES-0091, Reg. (EC) No 1107/96 1 |
How it connects to Cheese
🧀 Roncal → kind of → 🪨 Hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Sheep's milk
- Part of
- 🪨 Hard cheeses, 🏷️ Protected cheese names, 🇪🇸 Spanish cheeses
Frequently asked questions
What is Roncal cheese?
A Spanish PDO hard pressed cheese from raw sheep's milk, made in the Roncal Valley of Navarre and matured for at least four months.
Is it true that Roncal can be made anywhere in Navarre?
No. Making and maturing are allowed only in the seven municipalities of the Roncal Valley in the Navarrese Pyrenees: Burgui, Garde, Isaba, Roncal, Urzainqui, Uztárroz and Vidángoz.
Is Roncal made from pasteurised milk?
No. It is made only from raw sheep's milk, mainly from Latxa sheep, free of colostrum and medicinal residues.
How is Roncal served?
The consortium suggests removing the rind from a wedge and cutting thin triangles.
Does Roncal contain anything besides milk?
Only rennet and salt: the specification allows milk, natural rennet and salt as the sole ingredients.
Similar
🧀 Queso Castellano · 🧀 Manchego · 🧀 Paški sir · 🧀 Queso Casín · Canestrato Pugliese · Swaledale ewes' cheese
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.