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