Founded in 2006, Ardiarana farm was born out of a passion for animals and agriculture. Located very close to the Natural Park of the Lord of Bertiz (Navarre, Spain), the site is magnificent. The producer has his own herd of Lacaune-type sheep's, known for the production of Roquefort in France.
The unique surrounding microclimate allows the development of a natural mold used for drying the cheese, which allows to maintain a nice creaminess of the paste. Kamiku is therefore an artisanal cheese both inside and out, made from fresh raw sheep's milk from the farm and matured for 4 months. It has a rustic natural rind and an ivory paste dotted with small openings.
FLAVORS: It has rustic aromas, a surprising fruity flavor as well as a delicate, barely acidic finish. A smooth and balanced cheese.
HOW TO TASTE IT: On a platter or plain without a doubt.
It goes well with a Spanish white Rioja or a good Cava.
