Spanish Idiazabal cheese from the Basque area of Spain.
Spanish Idiazabal cheese is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in colour. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. Cheesy recipe books for fans of such.
Today, Idiazabal cheese is produced mainly in the Basque area but the process is still all-natural.
This cheese has a delicious Spanish flavour , and the quality is fairly consistent.
You will love its perfumed bouquet and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain’s greatest cheeses.
Compliments: Goes well as a snack with fresh bread or with jams.
Appropriate wines: Rioja Alta, Penedes, young Cabernet. You can also try with a beer.
Appropriate wines: Rioja Alta, Penedes, young Cabernet. You can also try with a beer.
Idiazabal cheese (Traveline Basque Country and Navarra).
We go to the heart of the Basque Country to uncover the process of cheese-making, of the traditional Idiazabal cheese, one of the best known products of the province of Gipuzkoa.
We also visit the surrounding landscapes of Aitzkorri and Arantzazu.
Smoked Idiazabal cheese 1.2kg
- Smoked Idiazabal cheese 1.2kg
by Queso Idiazabal
5.0 out of 5 stars 2 ratings
Price: £45.55
Oak smoked sheeps milk cheese from the Basque region of northern Spain
Made using the unpasteurised milk of the Lacha sheep
Has a denomination of origin from Idiazabal as a mark of its quality
Artisan-made Spanish product
Buy spanish food direct from a UK based company
cheese “Sancho el Fuerte
Idiazabal cheese “Sancho el Fuerte”
by JamonOnline
Price: £79.99 + £13.00 delivery
Whole cheese.
Weight: 3.4 kg approx.
Idiazabal cheese Pure Sheep.
Spanish Idiazabal cheese is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in colour.
The cheese has a compact texture, with a few pinprick holes.
It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it was drained.
The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces.
There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke.
The taste of the cheese is reminiscent of burnt caramel and bacon. It pairs well with red wine and cider.
Spanish cheese from the Basque area of Spain.
46,photo size,47,34 rich. Optimised March 9 W100 P 94 Jan 31
linkhttps://spain-info.co.uk/wine/
Spain Info.
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