Iratxe Natural D.O. Idiazabal cheese wedge 275 grs. approx.
This cheese with Denomination of Origin Idiazabal is made with raw and whole milk from sheep of the Latxa and Carranza breeds, native to the Basque Country. It undergoes a maturation process of at least 2 months. It is a cylindrical cheese, with noticeably flat sides. It has a hard, clean, pale yellow rind. The paste is compact and varies in color from white to yellowish ivory and may have small eyes irregularly distributed. Its fat content is equal to or greater than 45%
The flavor of Idiazabal is intense, broad ("mouth-filling"), while being balanced and characteristic. A clean, consistent flavor with a marked "sheep's matured milk" character and some natural rennet flavor.
Idiazabal cheese has a clean, consistent flavor with a marked "sheep's matured milk" character and some natural rennet flavor
Idiazabal cheese can be served in appetizers or in desserts, the latter being the final dish in cider house menus, accompanied by fresh cheese and quince jelly, etc. In fact, in preparations of all kinds, but above all accompanied with some nuts, a good cider or a good wine.
Provenance
Zamudio, Bizkaia, Euskadi.
Bizkaia, Euskadi.
Zamudio, Bizkaia, Euskadi
The Latxa Sheep
The Latxa Sheep
The LATXA SHEEP is a small, rustic animal. A milking ewe that produces a limited quantity of milk but of great quality. The cheese made from this milk stands out for its high calcium content, which makes Idiazabal a suitable food to prevent osteoporosis. Perhaps less known is its role in the prevention of dental caries by preventing the growth of some of the microorganisms that cause it. This property is due to its low carbohydrate content and to the fact that it increases saliva secretion
The origin is in nature. For more than eight thousand years, shepherds and sheep have followed the old routes determined by the seasons, in order to take advantage of a natural food that follows an unchanging cycle.
Format: Vacuum-packed wedge of 275 grs. approx.
