Etorki, meaning “origin” in Basque language, is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.
Cheese making in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pulp pressed but not cooked and slowly matured for a period of three to six months.
Etorki has a rusty, bumpy rind because of the molds formed during pressing. The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.
Pair Etorki with chardonnay, riojas or traditional, sparkling white wines.
Registered trade name
393 kcal per 100 gr.
24 gr. per 100 gr.
33 gr. per 100 gr.
0.5 gr. per 100 gr.
1.5 gr. per 100 gr.
23 gr. per 100 gr.
710 mg. ( – 19% )*
*(the difference from the average value)
3 - Individual visits per month (average)
22 - All individual visits
12 09 2017 - Date of publication of this article