Idiazabal
Idiazábal, Idiazabel
Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from latxa and carranzana sheep in the basque country and navarre. it has a somewhat smokey flavor, but is usually un-smoked. the cheese is handmade and covered in a hard, dark brown, inedible rind. it is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. if aged longer, it becomes firm, dry and sharp and can be used for grating. the denomination of origin for idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the d.o. permits the use ...
Source: Wikipedia
