Idiazabal cheese (also known as Queso Idiazabal La Vasco Navarra) 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 cheese makers milk the sheep, make the cheese and leave it in the rafters to mature for a minimum ripening of 2 months. The cheese is lightly smoked with a flavour reminiscent of burnt caramel and bacon. Aged two years in “The Vault”.
Comparable Cheese: Manchego, Super Manchego
- Rind: Natural
- Vegetarian: No
- Type: Hard
- Pairing: Aged Rioja