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To make curd and cheese we need rennet. Rennet can be optined in two ways: synthetically or in nature. The one we used came from a sheep's fourth stomach.

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According to denomination of origin of Idiazabal cheese, this cheese can only be made with "latza" sheep's milk, which is common in the Basque Country. It is also compulsory to follow some rules in the production of this cheese to be Idiazabal cheese.

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Mastitis is common in sheep and can make the milk bacterial and unusable.

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The "kaiku" is an ancient object that sepherd used to milk the sheep.