Sheep milk cheese from Northern Spain (DOP), aged for a minimum of two months.
Slightly acidic and piquant, buttery and consistent, with a characteristic sheep milk flavour.
  • Idiazabal cheese is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in some regions of Northern Spain. In summer, when the sheep are in the higher pastures to graze on the blossoming, new grass. During this time, the artisanal cheese makers milk the sheep, make the cheese and leave it in the rafters to mature for a minimum of two months. At the end of summer when cheese makers return back to the lowlands with their sheep, the cheese ripens and becomes ready for sale. The name of this cheese has been derived from the village of Idiazabal.