On this visit, you will get to know in depth a product as much our own as Idiazabal cheese: its elaboration process will be explained, as well as its characteristics, and we will talk about the Latxa sheep and the pasture areas. Of course, we will also see the close relationship between Idiazabal cheese and the Ordizia market, which has been held every Wednesday since 1512. We will discuss the Ordizia cheese contest, the most important one in the Basque Country, which is celebrated every year in September during the Euskal Jaiak. Additionally, the Idiazabal Cheese Confraternity has its headquarters in Ordizia, and we will learn about the great work they have done in recent years to add value to this product. As a complement to the explanations, an audiovisual on the origins and evolution of the market will be shown. The visit will end with a tasting of two types of Idiazabal cheese (unsmoked and smoked) accompanied by water, wine, or txakoli.

On this visit, you can get to know the weekly Ordizia market more completely; both the areas where the market is held today and also those places that have historically had a close relationship with it. You will be able to talk with the farmers who have been coming to Ordizia every Wednesday for decades and discover the main products that are sold, one of the most prominent being Idiazabal cheese. The visit will end with a tasting of a pintxo with a drink in a local bar.

On this route, get to know two of the most typical products of the Basque Country, which have a close relationship with the market held every Wednesday in Ordizia: Idiazabal cheese and cider. At the D’elikatuz Center, you can learn all the secrets of Idiazabal Cheese: its production process, the Latxa sheep and its characteristics, the grazing areas, the types of cheeses, etc. You will also be able to taste two types of cheese. The Route will end with a typical menu at a family-run cider house that produces cider in an artisanal way.