Wedge of artisan Idiazábal cheese
What do we find in this product?
Ripened cheese, made with raw latxa sheep's milk.
Awards and Protected Designation of Origin for Idiazabal cheese
This Idiazábal cheese has the authentication seal of its Protected Designation of Origin , which includes rigorous requirements for making the cheese (both its production and curing location and its ingredients).
This Idiazabal cheese has the recognition endorsed by world awards, the World Cheese Award 2016-17 Gold Medal, World Cheese Award 2018-2019 Silver Medal and World Cheese Award 2017-2018 Bonze Medal
What is idiazábal cheese like?
Idiazábal cheese is a cheese made in the Basque Country from latxa sheep's milk , a native breed raised by Basque shepherds for generations.
It is not as white as goat or cow. The smell is usually intense and characteristic. Based on the season and area of milk production, different intensities of spicy, acidic and sweet aromas can be detected. In general, it is a compact cheese , with a not very pronounced elasticity, quite firm , where granularities can be detected when chewing it, without becoming lumpy.
Its color , quite homogeneous, ranges from ivory to straw yellow; and its flavor is quite intense (characteristic of matured milk ).
A different pairing for each cheese
It is popularly known that cheeses pair with wine, especially if it is red. There is no tax rule regarding the harmonious relationship between cheeses and wines. When tasting a table it is important to find the balance of a wine that harmonizes in a general way with most cheeses and that also depends on personal tastes.
The recommendations for idiazábal cheese are the following wines (although in matters of taste, it can be combined in the best way for each one):
Rioja red wines or Ribera del Duero wines, white wines also combine very well with the flavor of this type of cheese.
In addition, Idiazábal cheese is frequently consumed with sweet products (such as fruit jams, honey, quince paste and dried fruits ), and salty products ( piquillo peppers, Iberian ham or anchovies ).
Raw milk from latxa sheep