Idiazábal cheese

Idiazábal Cheese is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazábal, the cheese received Spanish Denomination of Origin (DO) protection in 1987.

History[edit | edit source]

The production of Idiazábal Cheese has a long history in the Basque Country and Navarra regions. The cheese is named after the village of Idiazábal, located in the Goierri region of Gipuzkoa, where the cheese was originally sold. The tradition of making this cheese has been passed down through generations, and it has become an integral part of the local culture and economy.

Production[edit | edit source]

Idiazábal Cheese is made from the milk of Latxa or Carranza sheep, two breeds native to the Basque Country and Navarra. The cheese is typically produced between the months of December and July, when the sheep's milk is at its richest. The cheese is unpressed and has a natural, hard rind. It is aged for a minimum of two months, but some varieties are aged for up to a year.

Characteristics[edit | edit source]

Idiazábal Cheese is cylindrical in shape, with a smooth and hard natural rind that is pale yellow to amber in color. The cheese itself is compact, with few or no eyes, and ranges in color from white to pale yellow. It has a strong, intense, slightly spicy flavor that is reminiscent of buttermilk. The texture is firm and slightly dry, but becomes creamier as the cheese ages.

Culinary Uses[edit | edit source]

Idiazábal Cheese is often served as a table cheese, paired with quince jelly, nuts, or fruits. It is also used in cooking, where it can be grated over pasta dishes, used in cheese sauces, or melted in traditional Basque dishes such as pintxos.

Recognition[edit | edit source]

In 1987, Idiazábal Cheese received Denomination of Origin (DO) protection, which recognizes and protects the unique characteristics and quality of the cheese. The DO regulations specify the geographical area of production, the breeds of sheep whose milk can be used, and the methods of production and aging.