The Idiazabal Smoked Cheese with Denomination of Origin is made from raw milk of Latxa sheep in the Basque Country. Smoking gives the cheese its characteristic flavour and personality.
Our Idiázabal Smoked Cheese is cured for a minimum of 2 months. The rind has a yellowish-brown colour due to the smoking over beech wood. Inside the cheese has an ivory-white colour and a firm texture. Its flavour is intense, balanced and clean and has a marked character.
Our Idiázabal Smoked Cheese can be enjoyed on its own or with a good glass of red wine. It is perfect for a cheese board, tapas or as an aperitif.
wedge 250 g. net weight (approx.)
raw latxa sheep milk, rennet, milk enzymes, lysozyme of egg white, salt