For centuries, the Roncal Valley, in the Navarrese Pyrenees, has pleased the world's palates through the unique cheese that bears its name. The first Spanish cheese to receive Protected Designation of Origin (PDO) status, Roncal owes its signature piquant bouquet to a closely guarded production process, which has historically used the milk of an indigenous breed of sheep called the latxa. This breed, named after the Basque word for "sour," is productive enough to satisfy the artisanal needs of the local cheese-making industry.