Etxegarai refers to the farmhouses located in the mountains of the Basque region. Here, the shepherds would make their cheeses and set them in the hut where they gathered around an evening fire. The cheeses would naturally take on that smokey characteristic and today that traditon continues with cheeses being smoked over Hawthorne and Cherry woods. With its fruitiness, sheepy flavor and smoky aromas, this cheese is quite versatile and can be paired with olives as well as figs.
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