Shepherds – Beloki Mendia

Discover the Art of Shepherd's Cheese: Tradition, Nature and Authentic Flavor

Who we are

We are Ion, Maider and Peio, and together with our family and friends, we care for a flock of Latxa sheep and a herd of Pottokas, protected and native breeds. We are dedicated to keeping our village, Uztegi, in the Araitz valley, alive and to preserving the natural biodiversity of Mount Aralar.

Our History

It all begins in the green pastures of our lands, where we follow the cycle of the seasons. In winter and spring, our sheep graze freely in the fields near the farmhouse, enjoying fresh grass thanks to a rotational grazing system. With the arrival of summer, we transhumance to the high mountains of Aralar, specifically to the Beloki area, where they remain until autumn. This environment provides them with the ideal conditions to produce high-quality milk.

Our commitment to sheep welfare and ancestral practices not only improves the quality of life of the animals, but is also reflected in the excellence of our cheeses. The rich diversity of the local flora enriches the milk, giving rise to a cheese with an unrivalled flavour and texture.

Extensive Grazing

The sheep graze in the meadows surrounding the farmhouse and in the high mountains depending on the season of the year.
We respect the natural cycle of the latxa sheep.
Thanks to this our livestock is healthy and productive.
Our livestock requires little veterinary attention and medication.
The animals remain free for a long time and do physical exercise.
The conservation of natural ecosystems is favoured in favour of biodiversity.
The animals are thus treated in the best possible way.
The products obtained under these conditions are of higher quality.

Cheese Making

Queso de oveja latxa Denominación de Origen Idiazabal

Our cheeses are the result of an artisanal process that begins in the morning and ends at dusk, always using fresh milk from our own sheep.

1. We milk the milk and heat it; we add the rennet that we obtain from our lambs and when it curdles we cut it with the lyre.
2. We remove the whey, we pre-press the paste and we pass the obtained material first to the molds, and then to the press.
3. After approximately six hours, we put the cheeses in the brine so that they spend the night and take the necessary salt.
4. We put them to air so that the rind forms.
5. The cheeses remain in the maturation chamber, continuously monitoring the temperature and the appropriate humidity. We will have to wait at least two months and they will be ready to enjoy.

Blue Cheese

1. We milk the milk and heat it up; we add the rennet we get from our lambs and the Penicillium fungus. When it curdles, we cut it with the lyre.
2. We remove the whey and proceed to mould the cheese in the appropriate moulds.
3. After approximately six hours, we turn the cheeses over and let them press with their weight.
4. We put salt on the rind and leave them to air for one or two days.
5. The cheeses remain in the ripening chamber, continuously monitoring the temperature and the appropriate humidity. We will have to wait at least two months before being able to taste the cheese.

Idiazabal and Artzai Gazta Designation of Origin

Antsonea and Ardilarre cheeses are products made in accordance with the requirements of the Idiazabal Designation of Origin Regulations and its Regulatory Council. This Regulatory Council is responsible for the control and subsequent Certification of said products, guaranteeing safety and quality for both the producer and the consumer. Each cheese has an exact traceability, allowing its origin and production process to be known. They must present typical organoleptic qualities in terms of colour, texture, aroma and flavour.

And Beloki cheese has the seal of shepherd’s cheese.

We are committed to a quality system based on Hazard Analysis and Critical Control Points, with additional controls by Artzai Gazta and Idiazabal Designation of Origin for the certification of our products.

Each of the Antsonea, Ardilarre and Beloki cheeses are unique. They have a casein with a number that gives us exact traceability, allowing us to know what day and with what milk this cheese was made.

Awards

2011 Day of the Shepherd in Uharte Arakil
5º Prize
2014 Best Idiazabal Cheese Competition
5º Prize
2015 Day of the Shepherd in Uharte Arakil
4º Prize
2016 Best Idiazabal Cheese Competition
3º Prize
2017 Best Shepherd Cheese in Navarre
4º Prize
2017 Euskal Herria Competition
1º Prize of the public
2017 Aralar Cheese Competition in Zaldibia
3º Prize
2019 Arakilgo Fair · Irurtzun
1º Saria
2019 and 2021 Aralarko Gazta Onena "Azken Muga" jaialdian
1º Saria
2022 Gourmet Fair · Madrid
2º Prize
2022 Navarre Championship · Uharte Arakil
2º Prize
2022 Azken Muga
2º Prize
2024 Navarra Championship
6º Prize
2024 Ordizia Championship
6º Prize