Idiazabal

Idiazabal, also known as the Basque cheese, is produced in a small village in the Goierri valley, in the heart of the Basque Region. Being the most well-known Basque cheese, they have two different versions: smoked and un-smoked. Normally, this cheese is smoked with beech wood, hawthorn or cherry wood and the un-smoked version is made in the lower regions of this area where there is no tradition of smoking cheeses.

This cheese is a robust and sharp cheese, made to be ripened for a long period of time. It is produced by farmers, as well as industrially with well defined characteristics. These include an unpasteurized whole sheep's milk coagulated with natural young lambs´ rennet, allowing for it to have its piquant taste. For those cheese lovers that love to "chew the cheese", this dry and crumbly taste is the perfect delight.

Recommendations:

It is a perfect complement for barbecued or grilled meats and best matched with a full bodied wine. The combination with sherry Palo Cortado dampens the insistent piquancy of the cheese, bringing forth sensations that are pleasant and harmonious.