Dairy

Latxa

A tier

Latxa sheep of the Basque Country and Navarre produce the milk at the heart of Idiazabal and related smoked or plain ewe cheeses. Grazing wet Atlantic foothills and mountain pastures gives the milk a lively, slightly tangy character with herbal depth. Fat and protein support elastic curds that press and smoke cleanly without greasiness. Seasonal mountain milk is especially prized for artisanal Idiazabal. In home kitchens Latxa milk becomes cuajada, fresh curds, and rich yoghurt. The breed’s dairy fame is inseparable from Basque pastoral identity and protected cheese names.