Editorial Reviews:
Product Description
Idiazabal is an aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheeps' milk in the basque country, north of Spain. Idiazabal (Ee-dee-ya-Za-bal) This cheese is naturally smoked. Hard but edible orange-brown rind. Flavor: Sharp, pungent, very well defined, slightly piquant, with a mild and brilliant smoked flavor. Idiazabal, a town in which sheepherding has been an economic and social mainstay for centuries, is an exceptional place for cheese making. Sheepherders still do credit to their craft by making Idiazabal cheese with pure, raw Latxa sheep milk, which is coagulated and pressed into rounds. The Denomination of Origin for Idiazabal Cheese was created in 1987 and defines the basic regulations for the manufacture of the product. Only unpasteurized milk from latxa breed of sheep can be used. The minimum ageing period is two months. The more aged cheeses take on a unique, somewhat acidic flavour and a delicious aroma. Our Idiazabal cheese is the smoked one. Goes well with a variety of different foods and have recently added to the list of ingredients in a number of newly created Basque recipes, adding a truly characteristic flavor. It is best matched with a full bodied wine.
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