Idiazabal is a DOC ( Denomination de Origen) certified Spanish cheese from the Basque and Navarre regions. As with all Spanish DOC certified cheeses the quality and production methods are strictly regulated.
Idiazabal is a pressed cheese made from the unpasteurized milk of the Latxa and Carranzana breeds of sheep. It has long been a staple in the diet of the traditional shepherds whose sheep graze in the lush Pyrenees mountains during the spring and summer. During the early fall the shepherds bring their sheep and their handmade cheese back down to the valley where they sell it in the local markets. Idiazabal was traditionally aged in small huts and obtained its smoky flavor from the wood that was burnt to provide warmth for the shepherds on cold mountain nights. Today, Idiazabal is produced by large dairies so after the aging process is completed the smoke flavor is added by burning birch, white pine, beech or cherry wood in stoves.
Idiazabal is a handmade cheese that has a hard inedible outer rind. Being made from sheep milk this cheese has a moderate fat content of about 45%-50%. The cheese is usually aged for about 3 months but can also be aged for much longer. The younger aged cheese has a firm pale yellow paste that may have small pinholes in it. When it is cut it reveals its smokey scent and its flavor is mildly sheepy, nutty and buttery. The longer aged version is harder in texture and much sharper in flavor and aroma. This harder texture makes it a great grating cheese. The smoky flavor and aroma makes Idiazabal an interesting alternative to the well known Manchego.
Store this cheese in the refrigerator wrapped in wax paper or aluminum foil so it can breathe. Don't be alarmed about any outside mold that may form, just scrape it off and enjoy.
Serve Idiazabal with most any type of fruit or melted over rice and potatoes. It also pairs well with most grilled or barbecued pork entrees. As a table cheese serve it with membrillo ( quince paste) and crusty bread.
Wine parings: Any reds from the Navarre region or a good sherry
Idiazabal is a pressed cheese made from the unpasteurized milk of the Latxa and Carranzana breeds of sheep. It has long been a staple in the diet of the traditional shepherds whose sheep graze in the lush Pyrenees mountains during the spring and summer. During the early fall the shepherds bring their sheep and their handmade cheese back down to the valley where they sell it in the local markets. Idiazabal was traditionally aged in small huts and obtained its smoky flavor from the wood that was burnt to provide warmth for the shepherds on cold mountain nights. Today, Idiazabal is produced by large dairies so after the aging process is completed the smoke flavor is added by burning birch, white pine, beech or cherry wood in stoves.
Idiazabal is a handmade cheese that has a hard inedible outer rind. Being made from sheep milk this cheese has a moderate fat content of about 45%-50%. The cheese is usually aged for about 3 months but can also be aged for much longer. The younger aged cheese has a firm pale yellow paste that may have small pinholes in it. When it is cut it reveals its smokey scent and its flavor is mildly sheepy, nutty and buttery. The longer aged version is harder in texture and much sharper in flavor and aroma. This harder texture makes it a great grating cheese. The smoky flavor and aroma makes Idiazabal an interesting alternative to the well known Manchego.
Store this cheese in the refrigerator wrapped in wax paper or aluminum foil so it can breathe. Don't be alarmed about any outside mold that may form, just scrape it off and enjoy.
Serve Idiazabal with most any type of fruit or melted over rice and potatoes. It also pairs well with most grilled or barbecued pork entrees. As a table cheese serve it with membrillo ( quince paste) and crusty bread.
Wine parings: Any reds from the Navarre region or a good sherry
Why is Idiazabal so much more expensive than P'tit Basque?
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