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.
Berkswell, easily identifiable by its brown, basket-textured rind and flying-saucer shape, boasts savory, fruity flavors...
Pronounced fee-OR-eh SAR-doh Fiore Sardo (flower of Sardinia) was awarded D.O.P. status in 1996. This...