otantoja

Otantoja is a term that refers to a specific type of artisanal cheese originating from the Basque Country in Spain. This cheese is traditionally made from raw sheep's milk, giving it a distinct and robust flavor profile. The production process for otantoja is carefully managed, often involving small-scale dairy farms that have maintained centuries-old cheesemaking traditions.

The cheese typically has a firm to semi-hard texture, with an appearance that can range from pale yellow to a deeper ivory color. Its rind is often natural and may show signs of mold, contributing to its complex aroma. The taste of otantoja is characterized by its intense, slightly tangy, and earthy notes, with a lingering finish that can be savory or even a little spicy depending on the age and specific production methods.

Otantoja is often aged for several months, during which time its flavors develop and intensify. It is a popular cheese within the Basque region and is increasingly sought after by cheese enthusiasts worldwide for its authentic character and high quality. It is commonly enjoyed on its own, paired with local wines or ciders, or incorporated into various culinary dishes to add a distinctive Basque flavor.