Idiazabal (also known as Idiazabel / Queso Idiazabal La Vasco Navarra) is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denominacion de Origen) in 1987.
Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in color. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden molds in which it was drained.
The characteristic, smoky flavor is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon. It pairs well with red wine and cider.
PDO Idiazabal smoked cheese has won a Super Gold medal at the 2014 World Cheese Awards. It is declared as one of the world's 62 best cheeses. It is also available in natural flavor.
INGREDIENTS:
Raw sheep's milk, salt, rennet, lactic ferments and preservatives: E-252 and E-1105 (egg lysozyme), non edible rind.
SIZE:
6.6 lb (3 kg)
