description Idiazabal Overview
Idiazabal is a pressed, aged sheep's milk cheese from the Basque Country and Navarre regions of northern Spain, produced from the milk of Latxa and Carranzana ewes using traditional lamb rennet. It received Protected Designation of Origin status in 1987. The cheese is typically aged for at least two months and develops a compact paste with a firm, natural rind. Some varieties are lightly smoked over cherry or beech wood, a tradition originating in the mountainous pasturing areas of the interior Basque Country.
insights Ranking position
Idiazabal ranks #46 of 238 in the Fermented Food ranking, behind Vermouth, ahead of Tempeh.
help Idiazabal FAQ
What kind of milk is used to make authentic Idiazabal cheese?
Authentic Idiazabal is a Spanish cheese made exclusively from the raw milk of Latxa and Carranzana ewes. These specific breeds of sheep are raised in the Basque Country and Navarre regions of northern Spain.
Why is Idiazabal cheese often smoked?
Traditionally, the shepherds in the mountainous Basque Country and Navarre regions stored their cheese near their chimneys during the cold months. The natural smoke from the wood fires would permeate the aging wheels, giving the cheese its distinctive smoky flavor.
When did Idiazabal receive its official Denominación de Origen?
The distinctive characteristics of Idiazabal cheese were officially recognized and protected when it was granted a Denominación de Origen (DO) in 1987. This status legally dictates the specific breeds of sheep and regional boundaries required for production.
What does Idiazabal taste like?
Idiazabal has a rich, buttery, and slightly spicy flavor profile with a firm, compact texture. Because it is made from rich sheep's milk, it offers a robust, earthy taste that pairs exceptionally well with Spanish wines and cured meats.
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