Idiazabal DOP

Idiazabal DOP is made exclusively from raw sheep's milk, typically from the Latxa and Carranzana breeds native to the Basque Country and Navarre regions of Spain. The use of raw, unpasteurized milk contributes to the cheese's distinctive sharp and complex flavor profile.

Idiazabal cheese is produced in the Basque Country and Navarre regions of northern Spain, areas with a long tradition of transhumant sheep herding. The cheese's protected designation of origin status requires that it be produced within this specific geographic area using traditional methods.

Not all Idiazabal cheese is smoked, but smoking is a traditional practice, particularly for cheeses produced in the higher mountain areas. When smoked, the cheese is typically treated over cherry or beechwood, which gives it a distinctive smoky rind and subtle flavor.

Idiazabal has a rich, nutty, and slightly pungent flavor with a firm, compact texture that becomes more crumbly as it ages. The smoked varieties add an additional layer of complexity with a distinctive smoky aroma that complements the sharp sheep's milk character.