The milk curd is the typical dessert Ultzama par excellence. In Benta Miguel prepared this delicious dessert traditional manner using milk from our own sheep grazing nearby, boiling with hot stones to get the burnt taste. Once removed the stones, rennet is added (formerly a dry piece of lamb stomach was used, today we use liquid rennet), stirred a little and let it stand. Then, you can taste the curd alone, with sugar, honey or nuts, as you prefer.
In the Valley of Ultzama the milk curd is a tourist and gastronomic attraction of great tradition. To honor this product, since 2010 in the valley Milk Curd Day is celebrated in early June. That day the traditions of our valley are shown, with the main protagonist milk curd. On this day tastings are offered and the method of preparation of traditional milk curd of Ultzama taught. A craft fair and exhibitions of traditional farmers and farm work, rural sports exhibitions and other events are also performed.
On Milk Curd Day we participate very actively as true “masters of the milk curd”, showing step by step all the audience how formerly performed the traditional milk curd of Ultzama and that even today is still done in some restaurants and homes.
In addition, the restaurant Benta Miguel is also present through a stand in which we have a great panel where we explain how we elaborate the milk curd, which offer tastings and sell some of our products.