Idiazábal
Traditional Basque shepherds' cheese, often lightly smoked. Made from indigenous Latxa sheep milk.
Aging Time
2 months – 1 year
Typical Weight
2 kg
- Style
- Hard
- Milk
- Sheep
- Origin
- Spain · Basque Country, Navarre
- Ripening
- ≥ 2 months
Tasting Board
Texture
Firm, compact, slightly oily
Flavor
Nutty, slightly spicy, smoky (if smoked version)
Aroma
Smoky, slightly spicy (smoked version), ovine
History & Origins
Ancient Basque pastoral tradition. Shepherds made this cheese in mountain huts.
Cultural Significance
Symbol of Basque pastoral culture. Traditional shepherds' cheese of the Basque mountains.
PDO — What the Designation Requires
EU PDO since 1987. Made from Latxa and Carranzana sheep milk. Often lightly smoked using beech or hawthorn wood. Minimum aging: 60 days (2 months for smoked version).
Pairing & Serving
What to Pair It With
Pairs excellently with quince paste, walnuts, apple slices, crusty bread.
How to Serve It
Table cheese, excellent on pintxos (Basque tapas).
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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