Roncal cheese
In today's article we are going to delve into the topic of Roncal cheese, an aspect that has been debated for a long time. Roncal cheese is a topic that has generated great interest among experts and fans alike, and is crucial to understanding its impact on different aspects of modern society. Throughout this article, we will analyze the different approaches that have been taken in relation to Roncal cheese, as well as their implications on a personal, social and global level. Additionally, we will explore some of the most recent research on Roncal cheese and discuss possible implications for the future. Ultimately, this article aims to offer a complete and updated view on Roncal cheese, with the aim of providing our readers with a deeper understanding of this very relevant topic.
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
| Roncal | |
|---|---|
 | |
| Country of origin | Spain |
| Region | Navarre |
| Source of milk | Sheep |
| Texture | Hard Semi-hard Soft |
| Certification | PDO 1981, 1996 |
Roncal (Erronkariko gazta in Basque) is a hard, creamy sheep milk cheese. It is made in one of seven villages in the Valle de Roncal of Spain. Roncal enjoys PDO status.
References
- Agriculture and Rural Development. "Denomination Information: Roncal". European Commission. Retrieved 2009-11-11.
External links
- artisanalcheese.com Archived 2007-10-11 at the Wayback Machine
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
 | This Basque cuisine-related article is a stub. You can help Wikipedia by expanding it. |