Mamia or Gatzatua, known in spanish as cuajada, is one of the most traditional desserts in the Basque Country and Navarre. Simple, rustic, and deeply connected to rural life, it has been prepared for centuries by shepherds and farming families in the mountains of northern Spain.
Traditionally, gatzatua is made using fresh sheep’s milk, especially from the Latxa sheep breed, which is also used to produce the famous Idiazabal cheese. The dessert is created by heating the milk gently and adding natural rennet, which causes the milk to curdle and thicken into a soft, creamy texture. Historically, shepherds used natural rennet obtained from lamb stomachs, although modern versions may use commercial alternatives.
Unlike yogurt, gatzatua is not fermented. Its flavor is mild, fresh, and slightly sweet, with a delicate creamy consistency somewhere between custard and fresh cheese. Traditionally, it was prepared in small clay pots, which helped maintain the temperature needed for the curdling process and are still commonly used today in many restaurants and cider houses.
Gatzatua is usually served chilled and eaten with a spoon. In the Basque Country, it is often accompanied by honey, sugar, walnuts, or sometimes a small splash of sweet wine. The combination of creamy sheep’s milk and local honey is especially popular.
For centuries, gatzatua was mainly a homemade dessert consumed in farmhouses and mountain shepherd huts. Today, it remains an important part of traditional Basque cuisine and is commonly found in cider houses, rural restaurants, and traditional eateries throughout Euskadi and Navarre.
Although simple in appearance, gatzatua represents an important piece of Basque culinary heritage, reflecting the pastoral culture and agricultural traditions that have shaped the region for generations.
More info: https://en.wikipedia.org/wiki/Cuajada
Updated on May 10, 2026