Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre.
Idiazábal is a classic, delicious, robust cheese recognized primarily for its rich, smoky flavor. Its origin is in nature, in the green landscapes of Basque Country. Idiazabal cheese is made with raw milk, exclusively from Latxa sheep's milk and/or Carranzana, pressed, hard-paste, and with a minimum of 45% fat on dry matter.
The flavor of an Idiazabal cheese is intense, wide, “fills the mouth”, and at the same time, it is balanced and characteristic. A clean and consistent flavor with a marked “matured sheep's milk” character and some natural smoky flavor.
Has a firm yet supple texture with rich, buttery, and nutty flavors with overtones of smoke and wood.
The cheese is handmade and covered in a hard, dark brown, inedible rind.