The journey of the raw materials is particularly important to them. Milk arrives at the facility in refrigerated tank trucks from nearby farms to preserve its freshness as much as possible. Every batch undergoes quality control and is coded before processing to ensure full traceability throughout the entire process.
This "farm to cheese cellar" approach is crucial for a product where the taste ultimately depends on the quality of the milk.
One of La Vasco Navarra's most well-known product lines isIdiazabal PDO.This iconic sheep's cheese from Basque and Navarrese cheese culture is traditionally made from the milk of Latxa and Carranzana sheep. It can be natural or smoked, younger or more mature, but always distinctive: firm, aromatic, slightly spicy, and in the smoked versions, the beechwood, woody, embers character is beautifully present. The La Vasco Navarra Idiazabal seen at Sol Deli also belongs to this world: it is a raw sheep's milk cheese, aged, with a serious character.
The company's cheeses regularly perform well in international competitions. In the 2023–24 World Cheese Awards, for example, they won seven medals: the Albéniz sheep's cheese received a gold medal, the smoked Idiazabal PDO a silver, and among others, their natural Idiazabal PDO, cow's, goat's, Ibérico, and smoked sheep's cheeses received bronze.
This is not a trendy, quickly built cheese brand, but a decades-old family business from a region where cheese is not a "specialty" but part of everyday culture. And Idiazabal is precisely the cheese that can show Hungarian consumers that Spain's cheese map does not stop at Manchego: in the north, there are mountains, green pastures, smoky aromas, and the world of deep, rustic sheep's cheeses.
