Kamiku is artisan cheesemaking at its finest. Complex and delicious, this sheep's milk tomme is produced by Fromagerie Ardiarana of Legasa, Spain. Formed in 2006, this young farm has already received numerous awards for their unique farmstead cheeses.
Located near the beautiful Señorío de Bértiz Natural Park, their herd of exclusively Lacaune sheep graze freely on nearby mountainous pastures. Lacaune sheep are known for their hardiness, producing a high annual milk yield that is rich in fat and protein and therefore ideally suited to cheesemaking.
Made with exclusively raw milk, each wheel of Kamiku is matured for four months. The unique microclimate of the local terroir allows for the development of a rustic, protective natural rind that offers up subtle, earthy aromas. Once cut into, a beautiful off-white paste with numerous small eyes is revealed. Creamy notes of fruit and nuts emerge, with a delicious lactic tang and well-balanced salt on the finish.
Taking home gold twice at the Pyrenean Artisan Cheese Awards, Kamiku is an incredible testament to small-scale artisan cheesemaking the world over. Enjoy on your cheeseboard with a fresh fig or cherry jam.