3 brothers and some pretty good cheese

Idiazabal cheese can only be made from the Latxa or Carrazana sheep, unpasteurised milk and animal rennet then it has to be left for a minimum of 2 months  - and if you're really lucky to get your hands on some Aranburu cheese (pic above) like Mr P, you're in Foodie Heaven for the rest of the day...well kind of almost, until he gets his hands on a good Manchego.

And yes, in case youre wondering these berets are the must-have item for all Basque men! Traditionally made of course. I picked up this handy Beret-making tip from Saint Jean Pied a Port.