Buy smoked Idiazabal cheese wedge online at an affordable price
The smoked Idiazabal cheese wedge is a variety of cheese produced in Spain, direct from the Basque Country and Navarra.
It is a type of cheese highly valued and prized in the Spanish territory because it is only made with raw sheep's milk, especially the Latxa and Carranzana types of sheep.
Do you want to taste the Idiazabal cheese again? Do you prefer another type of Spanish cheese? Discover the catalog of cheeses that you have at Gastronomic Spain. You have FREE shipping throughout Europe!
What is smoked Idiazabal cheese?
Smoked Idizabal cheese is special for the smoky touch it has in its flavor. It is a cheese that is made using raw milk from Latxa and Carranzana sheep, two native breeds of the territory.
It is a type of Spanish cheese that has the Protected Designation of Origin, that is, throughout its production process it must comply with all the requirements demanded by the Regulatory Council, which guarantee its quality and origin.
Characteristics of the smoked Idiazabal cheese wedge
The main characteristic of the smoked Idiazabal cheese wedge is that it is made from raw sheep's milk, both Latxa and Carranzana.
Our Smoked Idiazabal Cheese is aged for a minimum of 2 months. But let's see some of the characteristics of the smoked Idiazabal cheese wedge:
Bark: it has a brown / yellowish bark due to the smoking itself on beech wood.
Color: its interior acquires an ivory white color.
Flavor: the flavor of our Idiazabal cheese wedge is balanced and intense, with a slight touch of smoke of weak intensity.
Aftertaste: long and very characteristic. With a pronounced and persistent touch.
Smoked Idiazabal cheese with Denomination of Origin quality guarantee
For a smoked Idizabal cheese to belong to the Protected Designation of Origin, it must meet the requirements throughout its production process. And our smoked Idizabal wedge is.
This is reflected on the label of its container, which contains the number that identifies
o The area of production and processing of milk. Both in the Basque Country and Navarra (Except the Roncal Valley).
o Only Latxa and Carranzana sheep's milk is used, without mixing or pasteurizing.
o Maturation must be at least 2 months.
o The minimum fat content compared to the dry matter is 45%.
o Must pass health tests.
o It must have the numbered crust.
Another type of Spanish cheeses
We are passionate about Spanish cheeses such as Idiazabal, Manchego cheese or Garcia Baquero. And if they are accompanied by a glass of wine, even better.
At Gastronomic Spain we have an exclusive catalog of Spanish cheeses of all kinds: wedges, half pieces and whole pieces of the most recognized and exclusive brands in Spain. As well as the cheeses with Denomination of Origin.
And if you want to accompany your favorite cheese with some other Spanish product, Gastronomic Spain is your best ally with FREE shipping throughout Europe.
wedge 250 g. net weight (approx)
Smoked Idiazábal cheese
raw latxa sheep milk, rennet, milk enzymes, lysozyme of egg white, salt