Protected Desigation of Origin Idiazabal (Basque Country and Navarre).
Producer
Sheep farmers in the Basque Country and Navarre who are members of the Artzai Gazta Association.
Ingredients
Raw Latxa sheep's milk, lactic acid bacteria, rennet and salt.
Processing
The cheese is made in the same way as the unsmoked Idiazabal cheese, but at the end is smoked over a fire of hawthorn, beech or cherry wood.
Taste note
Taste and aroma: Very subtle smoky aroma. Intense, slightly sharp flavor of raw Latxa sheep milk.
Outer appearance: Cylindrical shape with flat ends. Hard orange rind.
Inner appearance: Compact curds varying in color from white to yellowish ivory with small eyes scattered randomly throughout.
Texture: Compact and firm.
Food pairing
Chardonnay white wine, nuts.
Storing and enjoying your cheese
We recommend eating the cheese within 12 months after you receive it.
Tips for savoring all the aroma and flavor of this cheese:
Keep it in a cool, dry place between 4º and 8º C (you can use the lower part of your refrigerator).
Serve it at room temperature.
After cutting the cheese, store it immediately in the refrigerator in a hermetically sealed plastic container along with a piece of dry bread. The bread will absorb moisture and protect the cheese from mold and excessive drying. Replace the bread when it is covered with mold.
Expiry date
Minimum 2 months after delivery.
The cheese ships vacuum packed.
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