Roncal Cheese A Distinctive Spanish Original

Roncal is produced in the Navarra province from the milk of the Latcha and Aragonesa breeds of sheep. Roncal gets it's name from the Roncal valley. The valley is in the Pyrenees mountains and home to seven villages that work cooperatively to make this cheese. The herdsmen from these villages allow their flocks to graze in the lush mountains during the spring and early summer. The milk that is produced is sweet and high in butterfat and creates an exceptionally wonderful cheese. In 1981 Roncal was honored by being the first Spanish cheese to receive the D.O. (Denominacion de Origen).

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Details:  Roncal is an uncooked sheep's milk cheese that has a pressed natural (inedible) rind. It is usually aged for a minimum of 4 months although, some are aged up to 8 months. The aging process yields cheeses with firm beige or reddish brown rinds that may have spots of gray mold on them. The interior paste is light yellow and will have small holes or what appear to be cracks. When cut and allowed to stand a bit of butterfat may weep out, this is not a sign of a cheese gone bad but is a sign of the richness of the cheese. The younger cheese will be moist with a smooth olive flavor, as it ages longer the paste will turn amber and will develop a more meaty flavor that is nutty and savory with a very slight tang. Roncal is available all year but if your cheese monger happens to get a fresh supply around October through December the cheese will have a wonderful aroma of cut hay. If you are getting bored with Manchego  Roncal is a perfect substitute, this is a great sheep milk cheese that will please your taste buds.

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When shopping for this cheese look for cheeses that are not discolored or dried out.  Please note that mold on the rind is perfectly OK but mold in the interior is a sign of a cheese that should not be purchased. You can find Roncal in both pasteurized and raw milk versions, we suggest purchasing the raw milk one because of its superior depth of flavor.

You can serve Roncal with fruit, raw vegetables and cured pork. It also works well as a grating cheese for soups, casseroles or pasta dishes.

Wine Pairing: Any Navarra reds, Rioja or Ribera del Duero for the aged cheese, and for the younger one a light Navarra , dry sherry, or a sparkling Cava.

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4 Suggestions For Creating Cheese Plates

Cheese Plate

Great cheese plates can be created by focusing on the theme or the type of setting you are trying to present. Here are some for suggestions for cheese plates. The following lists are given purely as suggestions and can be altered to fit whatever occasion you may be preparing. Try to keep the country consistent. Also when choosing your cheeses try to keep in mind the taste, texture and milk differences. These differences will create a memorable experience for your guests. The main goal with a cheese board is to expand your guests cheese horizons so try not to provide only very common or tried and true cheeses. Lastly always serve cheese condiments with your plates and boards they will help to enhance and excite the flavor of your cheeses. The following suggestions can also be enjoyed with a wine tasting party. Have fun and happy eating!

French Cheese Plate (as an appetizer plate or after dinner course) 1oz of each cheese per person

1) P'Tit Basque a mild sheep milk cheese
2) Brie de Meaux, Brie Nangis or Camembert cow milk cheeses
3) Any fresh goat cheese
Condiments: plain crackers or mini toasts, sliced apples and pears and almonds or walnuts


French Cheese Plate (where cheese is the focus) 3oz to 4oz per person

1) Brie Nangis or Brie de Meaux cow milk cheese
2) Bethmale a full flavored goat milk cheese
3) Roquefort a powerful sheep milk blue cheese
Condiments: crusty bread, sweet peppers, black olives and celery stalks


Spanish Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Murcia al Vino a wine bathed goat cheese
2) Manchego (aged) a hard sheep milk cheese
3) Iberico a semi-soft mix of cow, sheep and goat milks
Condiments: sliced serrano ham, almonds, membrillo (quince paste), dried figs or apricots,
green olives and hearty bread


Italian Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Buffalo Mozzarella a soft cheese made from water buffalo milk
2) Pecorino Toscano (aged) a semi-hard sheep milk cheese

3) Parmigiano Reggiano (aged at least 6 months) a mountain style hard cheese

Condiments: black olives, sliced salami, roasted peppers and crusty bread

     Murcia al Vino