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Cheese from Spain, Navarre
Whole milk of Lacha and Rasa sheep (Assaf and Lacaune allowed since 2008) is set with natural rennet in at most one hour at 30–37 °C, and the curd is cut slowly to rice-size grains. The curd is moulded and pressed, salted dry or in brine for at most 48 hours, and ripened at least 4 months from the end of salting, with turning and cleaning, into a hard cheese with a thick brown or straw rind.
| Whole, clean sheep milk with no preservatives, from registered flocks | [roncal-2009][roncal-1981] |
| Natural rennet, at the dose that sets the milk within 1 hour | [roncal-2009] |
| Salt, dry or as brine | [roncal-2009] |
| Starter | The regulatory council says nothing enters the raw-milk cheese beyond the milk, animal rennet and salt. |
Total time across the recorded steps: 4.1 months
What changes: Natural rennet sets the warm sheep milk within an hour
The 1994 summary sheet gave 32–37 °C for at least one hour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole milk of Lacha and Rasa sheep (Assaf and Lacaune allowed since 2008) is set with natural rennet in at most one hour at 30–37 °C, and the curd is cut slowly to rice-size grains. The curd is moulded and pressed, salted dry or in brine for at most 48 hours, and ripened at least 4 months from the end of salting, with turning and cleaning, into a hard cheese with a thick brown or straw rind. Made in 5 steps over 4.1 months. The longest step, ripen, takes at least 4 months (Ministerio de Medio Ambiente y Medio Rural y…). Lactobacillus paracasei and L. plantarum (wild strains), added as an adjunct to a commercial starter in trial batches of Roncal-type cheese from pasteurised milk; they brought its flavour score close to that of the raw-milk cheese does most of the fermenting.
| Main step | at least 4 monthsSet[roncal-2009][roncal-summary] | Ripen |
|---|---|---|
| Temperature | 30–37 °CSet[roncal-2009] | Set with natural rennet |
Made and ripened only in the seven villages of the Roncal Valley, with at least half the ewes of the Lacha breed. Its national regulation dates from an order of 2 March 1981.
The milk is kept at the legally set temperature to stop microbial growth.
Every number is labelled with how it is known. How this atlas is made
Between the 10th and 13th centuries the Roncal Valley kept about 80,000–100,000 transhumant sheep. The cheese appears on page 431 of El Practicón (1893), and old tools such as the beech kaiku and moulds are kept in museums. The Lacha breed was admitted for Roncal milk in the 1960s because the cheese was at risk of disappearing, and Assaf and Lacaune in the 2008 pliego. The name was recognised provisionally by an order of 26 July 1975, and Regulation (EC) No 1204/2003 of 4 July 2003 amended the pliego's rennet-time and curd-temperature wording.
