Type of Milk:

Sheep, unpasteurized

Origin:

Spain, region of Navarre

Rind:

Natural, inedible rind with an orange hue

Flavor:

Idiazabal has a subtle smoky flavor because, so the story goes, sheep herders used to have a habit of storing the wheels of cheese near their fireplaces. These days, the cheese is naturally smoked and as a result has a subtle smoky flavor and is fairly salty. The texture is dry but in the mouth softens and is quite rich.

Uses and Pairings:

The smoky flavor of Idiazabal pair deliciously with all sorts of salamis and cured meats, such as Spanish jamon serrano and chorizo. Serve with a bottle of red wine from Spain.

Pronunciation:

ee-dee-ah-ZAH-bahl