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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.
This wonderful cow's milk cheese is made in the 6,500 foot high Alpine pastures of...
Made in the small town of Moulis in the province of Comte de Foix just...