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Idiazábal is one of Spain?s all-star cheeses. Besides its interesting geographical positioning (it bumps heads with its French brebis neighbors), what is exciting about Idiazábal is its delightful balance of smoke and sheep. The edible rind is tanned from smoke, but also serves as a shell to protect the paste from overbearing, smoky flavors. The sweet, buttery sheep blends with traces of well -worn chimney stones and fresh chopped wood. This hardy cheese is made to be ripened for a long period, but can be enjoyed at many stages. It is made of whole, unpasteurized milk from the Lacha or Carranzana breeds of sheep ? milks that have high acidity and low fat. Idiazábal is coagulated with natural young lamb?s rennet which gives it a slight piquancy