Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood, or juniper, adding an unmistakable depth to its flavour. Aged for a minimum of 60 days, Idiazabal Smoked develops a firm, compact texture with a golden-hued natural rind and a flavour that is buttery, nutty, and slightly piquant, complemented by earthy, toasted notes from the smoking process. The balance between its creamy richness and subtle smokiness makes it an exceptional cheese for cheeseboards, gourmet sandwiches, and traditional Basque pairings. It pairs beautifully with full-bodied Spanish reds like Tempranillo, or dry, crisp white wines such as Txakoli, enhancing its deep, savoury complexity.
At Cheesemongery.com, we source only authentic Idiazabal AOP/PDO, ensuring full traceability, superior quality, and the true taste of the Basque cheesemaking tradition. Order yours today and experience the bold, smoky flavours of this iconic Spanish cheese.
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