We have made our lifestyle out from the ancestors’ work, maintaining the cultural heritage that remains alive from the Neolithic era and adapting it to the modern tools and resources. The work is carried out with modern resources, but we make sure to keep the essence of sheepherding, respecting the rhythm of animals and nature.
That’s why our sheep spend the winter within the law fields from lambs’ birth until they are barren. Instead in summer, we take them to the high fields where they graze on the high meadows, as the climatologic conditions of the mountain are necessary for their welfare. We have opted for an artisan production, discarding the industry and choosing a sustainable exploitation linked to grazing.
Grazing:
Our aim is to produce the best milk, taking advantage of the diverse flora of our meadows. That’s exactly the main resource we need to make high quality cheese, along with the welfare condition of the flock. The winter pastures are about 17 hectares and during the summer they graze in the local mountains: Atxurbi, Ormalatza and Hirumugata, which are located between Aralar and Aizkorri natural parks, a privileged environment. During summer, winter pastures are harvested for the winter feeding and needs. This form of cyclical work, transmitted between shepherds for centuries, is the origin of the present landscape.
Our flock:
Nowadays, we have a 350 latxa sheep flock. The latxa is one of the oldest breeds in Europe and is therefore a sheep well adapted to our terrain and climatology. It’s not accustomed to the stable, so it can’t be kept inside (except when the conditions don’t allow grazing in the meadow). The sheep bring us more than lambs and delicious milk: they also provide us the rennet. Our cheese is made with the rennet of our lambs.
