Idiazabal

This ancient cheese comes from the Basque region in north western Spain. Here in the mountains, shepherds and their flocks spent summer in the bountiful high pastures. The cheese that was made during this time was stored in the rafters above the shepherd’s huts and thus took on a wood smoked flavour. In the fall, they descended to the village of Idiazabal with their cheese in tow. By this tradition, it is made today with sheep’s milk and smoked over beech wood which adds a very light smokiness to the distinctive caramel sweetness.

How To Enjoy:

This cheese works well in your favourite risotto dishes or as a highlight on your charcuterie board. Great with a sherry of choice or a red wine such as a young Rioja that is restrained on fruitiness yet robust.