This traditional cheese was originally made in the Basques mountains where the Shepherds spent the summer in the highland pastures and came back in the fall with their cheese. Aged for a long period of the time in the Shepherds' chalet, the cheese develops its delicious smoked flavour.
Idiazabal posses its PDO ( Protected designation of origin)
since 1987 and won the world cheese awards in 2014 and 2015. It is made in Navarra with raw milk and is aged for a minimum of 2 months. With its firm paste and its little air holes, it has an orange rind
FLAVOR: Idiazabal is smoked on beechwood which gives a light smoke flavour to the paste. You will also discover a sweet caramel savour with the typical sheep's milk taste.
HOW TO ENJOY: Try it with your favourite Spanish recipes. It pairs well with a cider or a Spanish red wine like Syrah.
