Idiázabal hails from the Basque country in Spain. During production, the wheels were traditionally smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smoky quality that would add depth to the rich, nutty flavor of this sheep milk cheese. Idiázabal has a firm texture, similar to Zamorano, Roncal, and Manchego.
Often called the Prince of Gruyeres, Beaufort has a supple, off-white paste with a rich...
Pronounced bree duh nahn-ZHEE Brie de Nangis hails from Brie, just southwest of Paris, France,...