Idiazabal

Idiazabal is a traditional, artisanal cheese from the Basque Country and Navarra regions of Spain. Made from the raw milk of Latxa or Carranzana sheep, Idiazabal is a hard, unpasteurized cheese with a distinctive smoky flavor, typically aged for a minimum of two months. The cheese is known for its firm, slightly oily texture and its rich, nutty taste, often with subtle hints of caramel and a touch of smokiness from being traditionally smoked over beechwood.

Idiazabal is recognized by its Denomination of Origin (DO) status, which ensures that it is produced following strict guidelines that preserve its authenticity and quality. This cheese is often enjoyed as part of a cheese board, paired with quince paste, or melted over traditional Basque dishes, reflecting the deep culinary heritage of the region.