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.
Approximate, per 3-4 wedges (~30g). Values vary by recipe and portion.
Ingredients
- ·250 g Idiazábal cheese, at room temperature
- ·A handful of walnuts or hazelnuts
- ·1 quince paste (membrillo), a few slices
- ·A drizzle of good honey
- ·Rustic bread or plain crackers
- ·A little extra virgin olive oil (optional)
Method
- 1
Take the cheese out of the fridge at least 45 minutes before serving so it comes to room temperature and its aromas open up.
- 2
Cut it into irregular wedges and thin shards, following the crumbly grain rather than forcing neat slices.
- 3
Arrange the cheese on a wooden board with the nuts and slices of membrillo alongside.
- 4
Add a small pot of honey for drizzling and a basket of bread or crackers.
- 5
For a warm option, place thin slices on toasted bread and pass briefly under a hot grill until just softened, then finish with a drop of olive oil.
- 6
Serve with a glass of Rioja, a dry cider or a txakoli to match the cheese's richness.