Idiazabal is one of the most beloved and iconic cheeses to come out of Spain’s Basque country, named for a village in the region of Pais Vasco. It’s made with the rich, raw milk of the Latxa sheep, which produce a maximum of one liter of milk per day. This cheese is aged for at least six months, and – inspired by the history of shepherds storing this cheese in the chimneys of their mountain huts.
Smoked Idiazabal has a firm, buttery, slightly crumbly texture, with nutty, fruity, and savory notes with that classic sheep’s milk tang. The smoking process adds piney, woodsy notes with a hint of burnt caramel and bacon but doesn’t make the cheese overwhelmingly smoky. Serve with jamon serrano, cured chorizo, dried fruits, and Marcona almonds.
- Awards: Gold Medal at the 2014 World Cheese Awards, named one of the world’s 62 best cheeses
- Pairings: full-bodied red wines like Tempranillo or Rioja, Spanish cider, crisp, hoppy beer
Nutritional information coming soon
Nutritional information coming soon