Idiazabal Cheese

Idiazabal Cheese Bideki

• Size – Approximately 12.30-13.40oz/350-400 gr
• Age 3 months
• Raw sheep’s milk

Spanish D.O. (Denominacion de Origen), Idiazabal is a processed cheese made from unpasteurized sheep milk, usually from sheep in the Basque Country and Navarre, Spain.

It has a somewhat smokey flavor, but is usually un-smoked.

The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating.

1. Keep it in a cool, dry place between 4º and 8º C (you can use the lower part of your refrigerator).
2. Serve it at room temperature.
3. After cutting the cheese, store it immediately in the refrigerator in a hermetically sealed plastic container along with a piece of dry bread. The bread will absorb moisture and protect the cheese from mold and excessive drying. Replace the bread when it is covered with mold.
4. I like to build cheese platters with a variety of Spanish Cheeses as Manchego Cheese and Idiazabal Cheese, Iberico or Serrano ham, Chorizo or Spanish olives.

SPECIAL CARE ITEM

Packed cold for freshness with ice packs and a cooler or insulated foil bag. Expedited shipping should be selected by Customer for more than 2 business days of shipping time.

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Recipes

• Caramelized Onions with Idiazabal Cheese

Additional Information

Idiazabal cheese is a type of cheese that originates from the Basque Country in northern Spain. It is a semi-hard cheese made from raw sheep’s milk, and it is characterized by its smoky flavor and distinctively shaped, cylindrical form.

To make Idiazabal cheese, the sheep’s milk is curdled using animal rennet and then the curds are shaped into cylinders using a mold. The cheese is then pressed and salted, and it is traditionally smoked over beechwood for several days. The smoking process gives the cheese its characteristic smoky flavor and dark brown rind.

The cheese is then aged for a period of several months, during which time it develops a smooth, creamy texture and a nutty, slightly tangy flavor. It is typically served as a table cheese, either on its own or accompanied by bread, crackers, or fruit. It pairs well with red wines, particularly those with bold, fruity flavors.

Idiazabal cheese is considered a protected designation of origin (PDO) product, which means that it can only be made in the Basque Country and neighboring regions using traditional methods and ingredients. It has become increasingly popular in recent years and has won several awards for its quality and flavor.