Idiazabal is a small round of wood-smoked cheese made from unpasteurised sheep's milk. The milk is from the shaggy-haired 'Lacha' sheep from the Basque region of Spain, high in the Pyrenees mountains. The cheese is lightly smoked and then cured for around 9 months. It has a close texture, with tiny holes, a fragrant smoky aroma and nutty taste. Great eaten with membrillo, apples, or melted on toast! And to drink with it, try our oaky white rioja or a glass of natural scrumpy-style Spanish cider. This is a classic combination in the Basque region: cider with some Idiazabal cheese!
See more products from our cheese range HERE