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A Round thing: The Idiazábal cheese route

Idiazábal is a Basque hard cheese with a Protected Designation of Origin, made from the milk of the Latxa and Carranzana sheep breeds. Lovers of this spicy cheese will find a 97-kilometre circular route to its production and sales facilities.
The route crosses the Aralar Natural Park in Gipuzkoa and is divided into six stages. Between twelve and 23 kilometres long, it is easy to walk through. There is much to see: dolmens from the Stone Age, abandoned shepherd's huts in wild nature, medieval towns and the cheese museum in Idiazábal.

Alpine meadows and shepherd's huts: The cheese route of the Pyrenees

For centuries, the shepherds of the Ossau Valley in the Pyrenees have been driving the sheep to high pastures from April onwards. There they spend the summer in quiet solitude with their animals, milking and cheesing until they return to the valley in mid-September - with the delicious semi-hard cheese Ossay Iraty in their luggage. 
On the cheese road of the Pyrenees - between St. Jean de Luz and Col d'Aubisque - you can follow the trail of the shepherds: Some 83 cheese producing farms are located along the 161 kilometre route, and the vastness and beauty of the mountain valleys also attracts visitors.

Bodega Somos near Barbastro

At the base of Pyrenees: The Somontano wine route

Around the small town of Barbasatro, on a high plateau at the foot of the Pyrenees, lies the Somontano wine region. A mild continental climate with lots of sunshine and little rainfall produces the most distinguished wines of Aragon - a visit to one of the 15 bodegas along the wine route will convince you of them.
For example the Bodega Somos, an avant-garde building designed by the Spanish architect Jesús Marino Pascual. In addition to the wineries, visitors are welcomed by delicatessen shops, tapas bars and restaurants, boutique hotels and wellness temples. And a spectacular, interactive wine museum awaits visitors in Barbastro. Best time to visit: early August during the wine festival.