Idiazabal cheese

Idiazabal 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 Idiazabal, the cheese received Spanish Denomination of Origin (DO) in 1987.

History

The origins of Idiazabal Cheese can be traced back to the shepherds of the Basque and Navarra regions. The cheese was traditionally made by the shepherds in the mountains during the summer months and then slowly matured in caves to be ready for the winter.

Production

The production of Idiazabal Cheese begins with the milking of the Latxa or Carranza sheep. The milk is then curdled using animal rennet at a temperature of between 26 and 32 degrees Celsius. The curd is cut, moulded and pressed for several hours. The cheese is then salted and left to mature for a minimum of two months. Some versions of the cheese are smoked.

Characteristics

Idiazabal Cheese is cylindrical in shape and has a hard, dark brown, natural rind that is sometimes lightly smoked. The cheese has a compact texture, with a few pinprick holes. It has a strong, slightly piquant, buttery and nutty flavour, with a pronounced, but not too strong, taste of sheep’s milk.

Culinary Uses

Idiazabal Cheese is often served as a table cheese with quince jam, used in cooking for grating over dishes, or melted in traditional Basque cuisine. It pairs well with red wine and cider.

See Also

• List of Spanish cheeses
• Basque cuisine
• Navarre cuisine

This article is a stub related to cuisine. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

Idiazabal cheese

• File:Idiazabal2.jpg
• File:Queso Idiazábal.jpg