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Idiazabal natural cheese.
This cheese with official Designation of Origin (D.O.), Idiazabal is made with an excellent prime material; raw milk from our sheep of the Latxa variety. It is entered into the maturing process for a minimum of two months.
This cheese is given a cylindrical form with smooth faces. It is a compact cheese with variable colours from white to ivory white and may present small irregular bubbles irregularly distributed throughout the product. Its content in oils is equal or superior to 45%. This cheese has an intense flavour which is balanced, clean and consistent.
Goes perfectly with red wine, other sweet foods such as salads and especially with earthy foods like nuts, mushrooms and conserved mushrooms. It is normally sold in vacuum packages.
For palates that want to enjoy a more intense and nuanced flavor, we offer the smoked variety, which, after being tasted, leaves a persistent aftertaste of a characteristic flavor with a slight smoky touch.
In the case of smoked cheese, the rind is noticeably darker than natural, with a brownish or caldera hue.
Did you know why it is called idiazabal? Idiazabal is the name taken from a small town in Gipuzkoa located at the foot of the sacred mountain of Aralar, in the center of the Basque Country, in an area with a pastoral tradition that dates back more than four thousand years.
Idiazabal natural cheese.
This cheese with official Designation of Origin (D.O.), Idiazabal is made with an excellent prime material; raw milk from our sheep of the Latxa variety. It is entered into the maturing process for a minimum of two months.
This cheese is given a cylindrical form with smooth faces. It is a compact cheese with variable colours from white to ivory white and may present small irregular bubbles irregularly distributed throughout the product. Its content in oils is equal or superior to 45%. This cheese has an intense flavour which is balanced, clean and consistent.
Goes perfectly with red wine, other sweet foods such as salads and especially with earthy foods like nuts, mushrooms and conserved mushrooms. It is normally sold in vacuum packages.
For palates that want to enjoy a more intense and nuanced flavor, we offer the smoked variety, which, after being tasted, leaves a persistent aftertaste of a characteristic flavor with a slight smoky touch.
In the case of smoked cheese, the rind is noticeably darker than natural, with a brownish or caldera hue.
Did you know why it is called idiazabal? Idiazabal is the name taken from a small town in Gipuzkoa located at the foot of the sacred mountain of Aralar, in the center of the Basque Country, in an area with a pastoral tradition that dates back more than four thousand years.
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