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
City, State: Navarra
Milk Type: Sheep
Milk Treatment: Raw
Aging: 3 months
Size(s): 2.5-pound wheel