As is tradition, Ordizia has launched the new Idiazabal cheese season, filling its streets with activity from 9:00 AM. Various events and activities were organized, including a special market, the official cheese presentation, and the traditional sheep drive, drawing significant attention from residents and visitors alike.

This year, approximately 1,500 sheep paraded through Ordizia's Plaza Nagusia and Old Town, divided into three flocks, offering a captivating traditional spectacle. Following the sheep drive, the official presentation of the new Idiazabal cheese season took place in the town hall's assembly room.

For this 32nd edition, the renowned chef Gorka Txapartegi from Hondarribia's Alameda restaurant had the honor of cutting the new cheese, accompanied by his brothers, Mikel and Kepa Txapartegi, and other members of the Alameda project. During the event, the Idiazabal Designation of Origin Regulatory Council paid tribute to the restaurateur and gastronome Jose Ramon Agiriano for his invaluable work in promoting Idiazabal cheese.

Regarding the awards, shepherd Eneko Goiburu from Ondarreko (Segura) received the Quality-Regularity award in the Shepherd's Cheese category, while ‘Quesos La Vasco Navarra’ from Olazti (Navarra) won in the cheese dairies category. Before the awards ceremony, Ordizia's mayor, Adur Ezenarro, and several ministers from the Basque Government praised the work of the shepherds, highlighting their essential role in Basque tradition and identity.

Furthermore, the mayor of Ordizia announced that a project is underway to build a new, visitable cheese dairy, expected to be ready by next year. There, visitors will have the opportunity to learn firsthand about the Idiazabal cheese production process. In addition to the main events, Garagartza Plaza hosted sheep shearing demonstrations, cheese making, and curd tasting, as well as the sale of lamb pintxos, all under excellent weather that filled the streets with people.