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Idiazabal is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denominacion de Origen) in 1987.

In summer, the sheep migrate to higher pastures to graze on the blossoming, new grass. During this time, the artisanal cheesemakers milk the sheep, make the cheese and leave it in the rafters to mature. At the end of summer when the cheesemakers return back to the lowlands with their sheep, the cheese has ripened and is ready for sale.

Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in color. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it was drained. The characteristic, smoky flavor is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon. It pairs well with red wine and cider.

  • Made from sheep's milk
  • Country of origin: Spain
  • Region: Basque Country
  • Alternative spellings: Idiazabalgo gazta
  • Type: hard, artisan
  • Texture: open and supple
  • Rind: natural
  • Color: pale yellow

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Top photos from Twitter

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Nov 21, 2013
Everyone, Idiazabal is back! Come try this tasty smoky cheese
Nov 15, 2013
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Cheese Course! @stbcbeer @G2B_restaurant Oak Aged Unearthly w/ smoked Idiazabal and pear ginger jam
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Kale Salad w/ honey crisp apples,roasted spaghetti squash,toasted hazelnuts & idiazabal cheese-that's a super salad!
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Kale salad w/ honey crisp apples,roasted spaghetti squash, roasted hazelnuts & idiazabal cheese-truly a super salad!
Sep 06, 2013
Idiazabal is to Basque as Manchego is to ________? You don't know! Just eat it! #5DollarFriday #redbank #cheese
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