Cheese, roncal

Origins and history

Roncal cheese has a long-standing history that dates back to the 13th century when shepherds in the Roncal Valley began producing it. It holds the distinction of being the first cheese in Spain to receive Protected Designation of Origin (PDO) status in 1981, recognizing its unique qualities and traditional production methods. The cheese is deeply rooted in the local culture and has been an integral part of the Navarre region's culinary heritage for centuries.

Nutritional information

Roncal cheese is a good source of protein, calcium, and phosphorus. It is also rich in vitamins A and D. A 1-ounce (28g) serving of Roncal cheese contains approximately 110 calories.

Allergens

Roncal cheese contains milk and is not suitable for individuals with lactose intolerance or milk allergies.

How to select

When selecting Roncal cheese, look for a cheese that has a firm texture and a slightly oily surface. The color should be pale yellow, and the rind should be intact and free from any mold or discoloration. Opt for cheeses that have been aged for at least four months for a more pronounced flavor.

Storage recommendations

To maintain the freshness and quality of Roncal cheese, it is best stored in the refrigerator. Wrap it tightly in wax paper or cheese paper to allow it to breathe while protecting it from moisture. Stored properly, Roncal cheese can last for several weeks.

How to produce

Roncal cheese production requires specialized knowledge and equipment. It is best left to professional cheesemakers who follow traditional methods of sheep's milk curdling, pressing, and aging. However, for those interested in cheese-making, there are resources available that provide guidance on producing similar sheep's milk cheeses.

Preparation tips

Roncal cheese is incredibly versatile and can be enjoyed in various ways. It can be served on a cheese board with fruits, nuts, and crackers, grated over pasta dishes, melted in sandwiches or quesadillas, or used as a flavorful addition to salads and soups. Its robust flavor pairs well with bold red wines, honey, and dried fruits.

Substitutions

If Roncal cheese is not available, a suitable substitute would be Pecorino Romano or Manchego cheese, which share similar characteristics and flavors.

Culinary uses

Roncal cheese is a staple in Spanish cuisine and is often enjoyed on its own or incorporated into traditional dishes such as pintxos, tapas, and tortillas. It adds depth and richness to salads, stews, and grilled vegetables. It can also be grated over pasta or used as a filling for empanadas and savory pastries.

Availability

Roncal cheese is primarily available in Spain, particularly in the Navarre region where it is produced. It can also be found in specialty cheese shops or gourmet food stores in other countries, albeit in limited quantities.