Learn about tending a herd of sheep at a shepherd’s school in the fiercely Basque Country and see how the sheep’s milk is used to produce local cheeses. The school will present the fundamentals of the ancient trade of shepherding. During the visit understand the importance of the indigenous Laxta sheep. The latxa sheep is distinguished by its open leece that, with thick, white wool, falls on both sides marking a perfect division. You will also see firsthand, the importance of Basque shepherd dogs, a highly intelligent, energetic breed with one of the world’s oldest lineages. These working dogs are naturals at helping shepherds tend their flocks. The sheep’s milk is used to make Idiazabal cheese, which you will sample with a glass of Txacoli wine. Following the enlightening experience at the shepherd’s school, you will stop at the Sanctuary of Arantzazu, which Franciscan monks founded centuries ago. It perches atop a rocky cliff and looks surprisingly unconventional, as its bell towers are made with blocks of diamond-point limestone.
