Cheese has always been present in Mugaritz. At the very beginning, in 1999, when there were different menus we used to offer a cheese platter with garnish. At this moment, it was the guest who could choose whether he wanted or not cheese to be part of his gastronomic experience.
However, the role of cheese continued to evolve and gain protagonism over the course of time. This year it has featured prominently in our tasting menu in the form of The Cheese dish (above).
We are now able to offer the best artesan cheese thanks to the hard work of a series of excepcional suppliers. They advise us on the optimun period of maturity of their product so we can offer it to our guests.
We began the season with the cheeses of José Manuel from Borda Marengo placed in Belagua, in the Roncal Valley, the famous cheese producing region in Navarra. Then we had Anne’s unpasteurized goat’s milk cheese from Eskanda farmhouse. We also sampled Ramon Lizeaga’s cheese. The last cheeses of the season came from Iñaki (Uhartia) who couldn’t single out just one cheese and therefore suggested three different types of 3, 6 and 12 months maturity. This week we have visited Jon and Martina in the Aralar mountain range (we also did it in 2013, here you can read about it). They have waited 3 years to prepare the perfect cheese for Mugaritz.
In our presentation of the cheese we try to reflect the uniqueness of the cheese maker. It is served with a piece of bread and a cloth containing a text which introduces you to each shepherd. This is the same cloth which is used by cheese makers during the ellaboration process.
They represent the people who make the Mugaritz experience possible, the hands in which our cuisine is based.
Here you can read this post in Spanish.