Gaztanberra (meaning “tender cheese”) is a ewe’s milk curd from the Basque Country. It embodies the authentic splendour and lush pastures of the Urkiola and Antinoë mountains.
Originally, Basque shepherds made their curd by dropping fire-heated stones into a birch wood recipient called a “kaiku” (now a collector’s item) full of ewe’s milk, giving the curd its distinctive flavour. This ancient production method was still practiced up to the mid-20th century.