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Roncal is a hard, sheep's milk cheese from the Roncal Valley in the Navarre region of Spain. It has a firm texture and a rich, buttery flavor with nutty undertones. Aged for several months, Roncal develops a pronounced sharpness and a slightly granular texture, making it excellent for grating or enjoying on cheese boards.
What is Roncal Cheese?
Roncal is a renowned Spanish cheese with Protected Designation of Origin (PDO) status. It originates from the Roncal Valley in Navarra, near the French border. Made exclusively from the raw milk of Lacha and Rasa Aragonesa sheep, Roncal cheese has been produced following ancient farming practices documented as far back as 1345.
Historical Background
Roncal cheese holds the distinction of being the first Spanish cheese to receive PDO status, which it obtained in 1981. This cheese has a long-standing tradition in the Roncal Valley, where sheep have grazed on natural pastures year-round. Historical evidence of cheese production in this region dates back to the fourteenth century.
Production Process
Roncal cheese is made from December to July. The milk is coagulated at temperatures between 86–99°F (30–37°C) for forty-five to sixty minutes using animal rennet. The curd is cut to the size of rice grains and then beaten by hand to separate the whey. The curds are formed into blocks, placed in molds, and pressed. The cheese is salted either dry or in brine and then ripened at 45–54°F (7–12°C) for over 120 days.
Characteristics
Roncal cheese is cylindrical, weighing between 2–7 pounds (1–3 kilograms). It has a natural hard brown rind and a paste that ranges from hard to semi-hard in texture. The cheese’s color varies from yellowish-white to straw. Its flavor is well-developed and pronounced, with buttery and toasted notes. Aromas include hints of straw, mushrooms, and dried fruit, and it has a slightly spicy taste with a persistent aftertaste.
Flavor and Serving Suggestions
Roncal cheese is noted for its complex and piquant flavor, with nuances of lanolin and butterscotch. It pairs well with robust red wines and is often compared to Manchego, though it has a more intricate taste. The cheese’s rich aroma comes from the herbs and flowers on which the sheep graze.
Regulatory and Quality Control
The PDO status of Roncal cheese is overseen by a regulatory council. This council promotes and controls cheese manufacture, ensuring high quality through approval and oversight of dairy laboratories. Quality control involves both physicochemical analysis and sensory evaluation by an official panel.
Production Area
Roncal cheese is produced in seven villages in the Roncal Valley. The PDO designation currently protects 220 livestock farms with 53,914 milking sheep. These farms produce approximately 635,516 gallons (2,405,691 liters) of milk annually, which are transformed into 848,581 pounds (384,910 kilograms) of cheese.
Distinctive Features
Roncal cheese’s distinctive features include its hard, natural rind and firm texture. Its complex flavor profile sets it apart from other cheeses, offering a unique combination of buttery, toasted, and slightly spicy notes. The cheese’s production process and quality are meticulously controlled to maintain its traditional character and high standards.
Key Facts About Roncal Cheese
Country of Origin | Spain |
Specific Origin | Roncal Valley, Navarra |
Certification | PDO (1981) |
Milk Type | sheep's milk |
Milk Treatment | unpasteurized |
Rind | Natural hard brown |
Texture | Hard or semihard |
Flavor | Well developed, pronounced |
Aroma | Straw, mushrooms, dried fruits |
Colors | Yellowish-white to straw |
Forms | Cylindrical, 2–7 pounds (1–3 kilograms) weight |
Age | More than 120 days |
Rennet Type | Animal |