The Irouleguy cellar, in the heart of the Pays Basque
The Irouleguy cellar, in the heart of the Pays Basque
2,7 km - Irouléguy
Gourmande
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English
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In the heart of the vineyards of Irouléguy, a building with an unusual stamp...
A palm tree on a cheese ! The Elizarea family farm has been handed down from father to son for five centuries. At the controls, the Etchepare brothers. Alain and André started, a few years ago, by raising ewes before starting to manufacture sheep sausage, navarin, veal axoa and especially raw sheep milk cheese. A real passion !
The production is seasonal (from December to June), then the transhumid herd in summer in the Hautes Pyrenees.
Ready to welcome you, they will answer all your questions, proud to pass on some of their passion by showing you their farm and tasting their cheese, a pure sheep Ossau-Iraty.
A DELIGHT !
Present in the markets of Cambo-les-Bains, Saint-Jean-Pied-de-Port, Hendaye and Saint-Etienne-de-Baigorry.
Also Monday at the traditional market of Saint-Jean-Pied-de-Port and Thursday at the producer's market in Saint-Jean-Pied-de-Port.
Opening hours : 9:00-12:00 / 14:30-19:00
Closed on Sunday afternoon
Coming from Bayonne, at the entrance to Baïgorry, turn left towards Saint-Jean-Pied-de-Port, towards the Irouleguy cellar After the Opel garage, take the first left towards Quartier Otikoren and follow the signs.
Coming from Saint-Jean-Pied-de-Port, after Petricorena (salaisonnier) take the first right and follow the signs.
RATES :
18€ per whole kg
20€ per kg at retail
Axoa : 17 € for 750g pots
GPS coordinates : 43.1906, -1.3298
Contact e-mail : etchepare.alain@neuf.fr
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