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Cheese with quince jelly and walnuts

Traditional menu

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Livestock breeding is a traditional occupation in northern Navarre and this has always been accompanied by cheese making. Quince was introduced by the Greeks and the Romans and the stiff jelly made from this puckery fruit has been around for many centuries. It is usually combined with cheese from the Roncal and Idiazabal designations of origin. Both are served in slices and the combination of textures and sweet and salty flavours are further enhanced by crunchy, peeled walnuts, turning this simple fare into a true delight for gourmets.

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