Idiazabal Smoked Cheese

Idiazabal is a traditional Spanish sheep’s milk cheese produced in the Basque Country and Navarre, made from the milk of Latxa and Carranzana sheep. Many wheels are lightly smoked over beechwood, a practice that adds depth while preserving the cheese’s firm, natural-rind character. Aged for several months, it develops a dense texture and concentrated flavor reflective of its mountain pasture origins.

The paste is firm and ivory-colored, becoming slightly more crumbly with age. Flavor is nutty and buttery at first, followed by savory, lightly caramelized notes and a gentle smokiness that lingers on the finish. Its balanced structure makes it ideal for slicing onto cheese boards, shaving over salads, or pairing with simple accompaniments that highlight its complexity. Available from convenient 8-ounce portions to impressive 7-pound wheels for entertaining or foodservice.

• Pairings: Rioja Crianza, dry Basque cider (Sidra), Txakoli, Spanish Tempranillo.