Idiazabal
In the beautiful and completely agricultural Spanish Basque Country, one can explore magnificent local seafood, hams, unique olive oils, robust red wines, and, of course, cheeses. One of Basque Country's most significant cheeses is Idiazabal, a raw, smoked sheep's milk cheese. The smoking of this cheese came about by pure coincidence. Back in the day, the Basque shepherds stored the cheese made from their Pyrenees-grazing sheep's summer milk in their stone chimneys of their tiny mountain huts.
Today, Idiazabal is hardwood-smoked using either beech wood, cherry wood, birch wood, or pine to produce the signature rich smoky flavor and amber paste. Smoke isn't the only flavor in this cheeses, however, you can count on buttery notes as well as deep nutty overtones.
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Region: Navarra
Country: Spain
Milk Type: Sheep
Milk Treatment: Raw
Rennet: Traditional
Rind: Natural
Texture: Firm
Aging: 6 - 8 months
Size(s): 6 pound wheel
