Queseria Bikain

Queseria Bikain - Tisch reservieren

NA-4063, 31878 Larraun (Navarra), Spain

"The truth is we went to this cheese almost by chance. the cheese was included in a package next to the hotel and a dinner in irurtzun, and since we love cheese, we went there. At the end of the visit was great the visit if it is composed of a walk through the different stays of cheese, telling us in a quite entertaining way the history of the idiazabal cheese, a little as it is currently and in the antiquity the villa in the valley, and as it is now the marketing of the cheese to finish is offered a tasting of the different cheeses that make (some very different to the typical fermented cheese. say that the ones is not the visit did not start at the time he put it, but started with more tha...

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Telefon: +34948504117

Adresse: NA-4063, 31878 Larraun (Navarra), Spain

Stadt: Larraun

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4 /5 Bewertung

La verdad es que fuimos a esta quesería casi por casualidad. La quesería iba incluido en un pack junto al hotel y una cena en Irurtzun, y dado que nos encanta el queso, fuimos para allí. Al final la visita estuvo genial. La visita en si consiste en un paseo por las diferentes estancias de la quesería, contándonos de manera bastante entretenida la historia del queso Idiazabal, un poco como es actualmente y en la antigüedad la villa en el valle, y como es ahora la comercialización del queso. Para acabar se ofrece una degustación de los diferentes quesos que realizan (algunos muy diferentes al típico queso de Idiazabal). Personalmente me sorprendió, me encanto, y por ello compre, un queso ferme...

4 /5 Bewertung

The truth is we went to this cheese almost by chance. the cheese was included in a package next to the hotel and a dinner in irurtzun, and since we love cheese, we went there. At the end of the visit was great the visit if it is composed of a walk through the different stays of cheese, telling us in a quite entertaining way the history of the idiazabal cheese, a little as it is currently and in the antiquity the villa in the valley, and as it is now the marketing of the cheese to finish is offered a tasting of the different cheeses that make (some very different to the typical fermented cheese. say that the ones is not the visit did not start at the time he put it, but started with more than...