Dairy
Times have changed a lot since, at the beginning of the 90’s, the Aranburus produced insignificant amounts of 4 or 5 cheeses in its own homestead. Since then they have moved its productive activity to a cheese factory located a few meters from the homestead, where nowadays they produce cheese with the most modern lactic infrastructures.
A total of 6 shepherds with hundreds of sheep’s bring the raw material needed so that the Aranburu can elaborate in their cheese factory in Idiazabal, about 20 tons of cheese each year.
As the technology has kept on advancing, the same has happened with the facilities to produce cheese. From boilers that heated up with gas and store cheese in “larders” to use electric heaters and cold-storage rooms among other technological changes, which have contributed to be one of the D.O. Idiazabal cheese’s more appreciated by the consumers as well as by the judges of several contests that they participate in.
