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- Animal Rennet
- Age: 6 Months
- Sheep Milk
The milk of Latxa and Carrazana sheep is used to make Idiazábal, a Basque D.O. or Denominación de Origen cheese. Similar to its Spanish cousin Manchego, it has a buttery, nutty profile, but Idiazábal is lightly smoked, giving it a particular depth of flavor and smoky essence. This sheep’s milk cheese is both gamy and snackable, and should be paired with rich, savory Spanish meats like Jamon Serrano or Palacios Mild Chorizo.
Allergens: Eggs, Milk
- Idiazábal is a traditional Basque cheese, made from the unpasteurized milk of Latxa and/or Carrazana sheep.
- Idiazábal has been name protected since 1987. One of the stipulations is that lamb rennet be used.
- The D.O. (name protection) of this cheese allows—but does not require—the cheese to be smoked. This harkens back a few centuries to when the cheese was hung up to dry over the fireplace.
- The optional smoking takes place at the end of the aging process, using beech, birch, cherry or white pine wood.
- Similar to Manchego, Idiazábal has a firm texture dotted with tiny “eyes” or holes.