The smoked Idiazábal cheese is a limited edition that stands out for its exceptional quality and flavor. Made by Quesería Remiro in Eulate, Navarra, this DOP cheese is produced with raw Latxa sheep's milk from free-ranging flocks. Its production process follows traditional methods passed down by Ricardo Remiro and Cristina Ruiz de Larramendi. It is made exclusively with the first milks of spring, adding a distinctive touch that reflects in its compact and firm texture, as well as its intense and characteristic smell. This cured hard cheese has a maturation period of 60 days, which gives it a broad and clean flavor of matured milk. Additionally, its smoking provides a special nuance that makes it even more irresistible. It has been recognized nationally and internationally, achieving the Silver Medal at the World Cheese Awards 2016, reaffirming its excellence in the sector. It is recommended to be consumed at room temperature, making it ideal for enjoying alone, in tapas, or as part of a cheese board. It is advised to keep it refrigerated at 6ºC and consume preferably before the date indicated on the label.