Made by small artisanal farmhouse dairies in Basque Country (Biscay, Spain)
Using only raw sheep's milk, this cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden forms in which it was drained. Although sometimes smoked, even unsmoked there is a characteristic smokey flavour which is the result of the cheeses having been stored near fireplaces.