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Dorrea Smoked Ardi Gazta Award-Winning Basque Sheep’s Milk Cheese for Cheese Boards, Burgers and Steak Nights
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A cheese that tastes like a mountain fire: raw milk from Latxa sheep, matured and gently smoked by a Basque family dairy in Navarre, and a silver medal at the World Cheese Awards. Smoky, nutty and rich, it was made to sit next to a steak. Add a wedge to your box and bring the smoke to your table.
Award-winning | Silver medal, World Cheese Awards 2023-24, printed on every pack |
Gently smoked | Smoked on the rind for a golden crust and a deep, smoky flavour |
Latxa sheep’s milk | Raw milk from the native Basque Latxa sheep, collected from local shepherds |
Basque family dairy | Made in Udabe, Navarre, at the foot of the Aralar mountains, for over 40 years |
Made for steak | Its smoky bite is perfect with grilled meat, burgers and red wine |
Why choose Dorrea from Private Butcher?
❌ Many “smoked” cheeses on the shelf get their taste from smoke flavouring, not from real smoke.
✅ Ours is a raw milk Basque sheep’s cheese, matured and smoked by the dairy that made it, with a silver medal from the World Cheese Awards.
Choose a cheese with real character: add it to your box now.
✅ Ours is a raw milk Basque sheep’s cheese, matured and smoked by the dairy that made it, with a silver medal from the World Cheese Awards.
Choose a cheese with real character: add it to your box now.
- A silver medal cheese: recognised at the World Cheese Awards 2023-24 in Norway, judged against more than 4,000 cheeses from around the world.
- Really smoked: a golden, smoked rind and a gentle smoky flavour through every slice.
- Latxa sheep’s milk: raw milk from the native sheep of the Basque mountains, rich and full of flavour.
- Firm and nutty: a dense, buttery texture with a long, savoury finish.
- Made for meat: the smoke pairs with steak, burgers and anything off the grill.
Why Dorrea
From the Basque Mountains
Dorrea is made in Udabe, a village of about fifty people in the Basaburua valley, at the foot of the Aralar mountains in Navarre.
For over 40 years the dairy has collected milk from more than 170 local shepherds of Latxa sheep, the native breed of the Basque mountains, and today it also keeps its own flock.
Started by two families, it is now run by the next generation. Their name for this cheese is simple: Ardi Gazta, Basque for sheep’s cheese.
For over 40 years the dairy has collected milk from more than 170 local shepherds of Latxa sheep, the native breed of the Basque mountains, and today it also keeps its own flock.
Started by two families, it is now run by the next generation. Their name for this cheese is simple: Ardi Gazta, Basque for sheep’s cheese.
How to Enjoy It
With steak: thin slices on the board while the steak rests, with a glass of red wine.
On a burger: a slice on the patty for the last minute on the grill. Smoke on smoke.
On a cheese board: next to Manchego and Nata de Cantabria, with quince paste and walnuts.
Tip: take it out of the fridge 30 minutes before serving. We recommend removing the rind.
On a burger: a slice on the patty for the last minute on the grill. Smoke on smoke.
On a cheese board: next to Manchego and Nata de Cantabria, with quince paste and walnuts.
Tip: take it out of the fridge 30 minutes before serving. We recommend removing the rind.
Kept Cool, Delivered With Your Meat
Your cheese travels in the same insulated box with ice packs as your steaks, so it arrives cool and ready for the fridge.
Vacuum-packed, it keeps for months in the fridge. One wedge, many steak nights.
👉 Add a wedge of Dorrea to your Private Butcher box and bring Basque smoke to your table!
Vacuum-packed, it keeps for months in the fridge. One wedge, many steak nights.
👉 Add a wedge of Dorrea to your Private Butcher box and bring Basque smoke to your table!
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