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Idiazabal, Alain

The family-owned farm Dorrea has been making cheese in the Basque region of Spain since 1984. The family has made a priority of preserving ancient shepherding traditions, even as they have expanded their dairy to meet modern standards and increased demand.

This Idiazabal is made from the raw milk of Latxa sheep, a breed known for giving small amounts of high quality milk. The flocks graze on indigenous herbs and grasses, which give the cheese a delicate vegetal quality. The wheels, which have a firm texture with small eyes scattered throughout the paste, are gently smoked over beechwood to achieve the cheese’s characteristic flavors.

Farm / Company: Gaztandegi Dorrea

Cheesemaker: Juan Miguel Gascue

Proprietor:

Affineur:

City, State: Navarra

Region: Basaburua

Country: Spain

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Traditional

Rind: Wax/smoked

Texture: Firm

Aging: 3 months

Size(s): 2.5-pound wheel