Idiazabal is a traditional cheese made solely from raw sheep’s milk from the Latxa and Carranzana breeds, manufactured in the Basque Country and Navarre, Spain. It is a semi-hard cheese with a light brown rind and smooth texture.
While aging for a minimum of two months, Idiazabal develops a complex flavor with buttery and nutty aromas. This cheese had been traditionally stored near the fireplace, which produced a subtle smokey and sweet aroma without the cheese being directly smoked.
Nowadays, this cheese is sometimes lightly smoked to develop a flavor emulating that of cheese made the old-fashioned way. Idiazabal is usually eaten alongside quince jam and is best paired with red wine and cider.
Part of
Idiazábal marinado al romero
Idiazábal marinado al romero is a traditional appetizer that's usually served as a tapa or pintxo. It consists of marinated Idiazábal, a sheep's milk cheese ... Read more
Bocadillo de chistorra
Bocadillo de chistorra is a Spanish sandwich that consists of a sliced bread loaf filled with chistorra, a Spanish fast-cured pork sausage. This sandwich is typically ... Read more
Pairing tips
Scotch ale
Scotch ale is a beer style distinguished for its malty character and rich caramel flavors. These big, bold, and full-bodied beers are typically light copper to ... Read more
Txakoli
Txakoli is a light and fresh, clean-tasting, slightly sparkling, and usually white Spanish wine that is mainly produced in the Basque Country, more precisely ... Read more
Mencía
Mencía or Jaen is a grape whose origin is associated with the Iberian peninsula. In the past, it was believed that Mencía and Jaen are ... Read more
Best Idiazabal
