Basque Country & Navarre · Spain
Idiazábal
Idiazábal is a firm raw sheep's-milk cheese from the Basque Country and Navarre, made from the milk of the local Latxa and Carranzana breeds. Basque shepherds historically stored the cheese in cabin rafters, where hearth smoke naturally cured and flavoured it — the origin of its optional smoked style. It carries a DOP.
Approximate, per 3-4 wedges (~30g). Values vary by recipe and portion.
Where it comes from
Idiazábal is a firm raw sheep's-milk cheese from the Basque Country and Navarre, made from the milk of the local Latxa and Carranzana breeds. Basque shepherds historically stored the cheese in cabin rafters, where hearth smoke naturally cured and flavoured it — the origin of its optional smoked style. It carries a DOP.
Where to eat Idiazábal
0 restaurants worldwide serve it.
The variants
Idiazábal Ahumado
Smoked over beech or hawthorn for an amber rind and smoky taste.
Idiazábal Natural
Unsmoked; showcases the pure sheep's-milk flavour.
Idiazábal Viejo
Extended aging for a harder, sharper cheese.
Cook it yourself
- Idiazábal
A firm raw sheep's-milk cheese from the Basque and Navarrese hills, nutty and deep, with an optional smoky note that recalls the shepherds' cabins where it once cured in the rafters. Rather than cooking it, the art is in serving it so its character shines.