This lightly smoked sheep's milk cheese comes from Spain, more specifically, from the Basque region. This rustic gourmet cheese in the past smoked in the rafters of the shepherds' huts, but today smoke from beechwood is used and the smoke gently permeates the pale beige interior.
Idiazabal is matured for period of approximately 3-4 months to bring out a hearty flavor. The cheese is produced in small drums; it has a pale yellow in color and it is quite hard.
The paste of this Spanish cheese is creamy white and fairly compact with a few small holes, the aroma is delicately smoky, fudge-like and the flavor has a little tang to it.
Pair Idiazabal with fresh fruit, Spanish ham, crusty bread and some Marcona almonds.
Ingredients:unpasteurized sheep's milk, salt, rennet, lysozyme (from egg white) and cheese cultures.