As part of the Sammic Scholarship’s mission to introduce young cooks to the multiple facets of Basque cuisine, our scholars have recently spent some quality time in the countryside, with some very special animals.

Ruth and Elisha spent a few days on the property of Martin Txiki, an Idiazabal cheesemaker outside of Tolosa. This artisan outfit handcrafts Idiazabal cheese daily during the milking season.  Our stages got to experience that firsthand, making friends with the local Latxa sheep, and even trying their hands at shearing.

On her blog, Ruth details the entire process of making Idiazabal cheese. To see it, click here.

photos courtesy of Ruth Selby