Cheese story
What is Idiazabal?
A Basque sheep’s milk cheese, sometimes lightly smoked, with deep savoury flavour.
Origin
Basque Country / Navarre, Spain
Milk
sheep
Board role
Hard / mature
Cheese profile
Country
Spain
Region
Basque Country / Navarre
Milk type
sheep
Texture
firm
Rind
natural, sometimes smoked
Ageing
2 to 8 months
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: smoky, nutty, sheepy, savoury
Origin, protection and character
Idiazabal comes from Spain, especially Basque Country / Navarre. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
2 to 8 months
How to serve Idiazabal
tapas, cheese boards, grated over vegetables
Good food matches
Txakoli
cider
quince
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
