Introduction
In J. Aranburu Elkarte, we make some of the most laureate D.O. Idiazabal cheeses using milk from our own Latxa sheep. Every single truckle is made with a unique combination of both the highest technology in dairy production and the hands of three brothers, Javier, Juanjo and Jexux Aranburu, who have invested the last decades in perfectioning production techniques of these true treasures.
After a few years of interrupting the centuries long cheese-making tradition of the Aranburu family, we took back the Latxa sheep to the green pastures from the Urbia mountains in summer and back to the fertile hillsides down in the Goierri region when the cold winter came.
With our own hands we made cheeses that, after maturing for several months in their farm in Idiazabal, win the most renowned awards all over the Basque geography, as well as in foreign contests.
Trying to follow the modernity, we decided to open this website to reach those that do not now us yet or, especially, for those that know us and our products, but could not buy our products.
Some of our cheeses are already available here and we will include more of them as the season begins in a couple of months. You can also know the last news about as, as well as a briefing of places where we will be in the next weeks.
We are passionate about everything that we make, and would love to hear your feedback, so please get in touch.
J. Aranburu Elkarte
