Limited edition of exclusive smoked
DOP Idiazábal de Pastor cheese, made with raw milk from their own free-range
latxa sheep herd, hand-milked, hence its "de pastor" denomination. In the production of this Idiazábal de Pastor, traditional production methods are respected.
This cheese is made with the first milks produced in spring, giving the cheese a unique aroma and flavor characteristic of the pastures that served as food for the sheep during the milking period. A nearly extinct method that is being recovered with the effort of
Ricardo Remiro and Cristina Ruiz de Larramendi leading a family cheese dairy that inherits the cheese and shepherd tradition of their ancestors and produces their cheese with raw milk from their own latxa sheep flocks. Without a doubt, an example of the recovery of rural areas and the almost extinct profession of shepherding.
It is a matured cheese with a very fine hard paste. With a peculiar intense and characteristic smell of
latxa sheep milk with smoky notes, a compact and firm texture, a broad and clean taste of matured sheep milk.
Cheese made in spring 2023.
The Idiazabal Remiro cheese is one of the most recognized cheeses in Spain, and has been awarded numerous times, achieving awards such as the Silver Medal at the World Cheese Awards 2016.
It is recommended to consume at room temperature.
Unit weight: 300g (approx.) Producer: Quesería Remiro Origin: Eulate (Navarra) Milk type: raw
latxa sheep milk
Coagulation: Enzymatic
Typology: Smoked Maturation: 60 days Intensity: strong Storage: refrigeration 6ºC. Best before: see label
Gluten-free product. Allergens: Dairy, lysozyme.
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