With the tinkling of small bells, Ordizia's Artzain Eguna was officially inaugurated. Approximately 1,500 sheep, divided into five flocks, paraded through the Historic Quarter of the Goierri town, as is customary each year. This event aims to represent transhumance and highlight the work of shepherds, who offered their quality products at various stalls.
Today marked a significant day in Ordizia, as the new Idiazabal cheese was also presented in the Plenary Hall of the Town Hall. This year, Gorka Txapartegi, chef from the Alameda restaurant in Hondarribia, was responsible for cutting the cheese. Meanwhile, the Regulatory Council of the Idiazabal Designation of Origin paid tribute to the restaurateur and gastronome José Ramón Agiriano.
“"It is beautiful."
Chef Txapartegi, surrounded by his siblings and numerous fellow chefs, proceeded to cut the new Idiazabal cheese, emphasizing that this cheese is the fruit of wisdom and tradition. For his part, José Ramón Agiriano, a former restaurateur and gastronome, expressed his gratitude for the recognition received for his work in bringing Idiazabal cheese to a wider audience and contributing to its promotion.
Shepherds and cheese are the main protagonists of this day, organized by the Ordizia Town Hall, in collaboration with ELE Gipuzkoa (Latxa sheep association), Lurgintza, the Idiazabal Designation of Origin, and the Brotherhood of Idiazabal Cheese of Ordizia. This year, Eneko Goiburu from the Ondarre cheese factory in Segura received an award for the regularity and quality of Idiazabal cheese in the shepherd-producer category. In the cheese factory category, the award went to Quesos La Vasco Navarra, from Olazti.
The Artzain Eguna is the first special market of the year in Ordizia and the clearest sign of spring's arrival. Soon, the flocks will head to the pastures of Aralar. Before that, some of the best specimens of the Latxa breed, both red-faced and black-faced, have been exhibited in Garagartza square. In total, around 200 head of livestock from 20 shepherds could be seen, making this event a highly relevant showcase in Euskal Herria for both its quality and quantity.
In Garagartza square, cuajada (curd) was also prepared live, especially for the enjoyment of the little ones. Additionally, other attractive activities were carried out, such as sheep milking and, towards midday, sheep shearing, both by machine and by hand. As is tradition, throughout the morning, 40 Eusko Label lambs were roasted burruntzi-style in Garagartza square, prepared by Karlos Ibarrondo. From 11:30 AM, lamb pintxos were sold, with the proceeds going to Aspanogi, the association of parents of children with cancer in Gipuzkoa. There were also children's games called «Shepherds' Herri Kirolak».
