BASQUE SMOKED IDIAZABAL D.O.P.

Description

A small round of wood-smoked cheese made from unpasteurised sheep's milk, made using the milk of the shaggy-haired Lacha sheep from the Basque region of Spain, high in the Pyrenees mountains. It is cured for around 9 months, and 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, an oaky white rioja or a glass of Spanish cider, as drunk particularly in the north of Spain where this cheese comes from.

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