Idiazábal

Pronounced EE-dee-ah-ZAH-bahl

Idiazábal hails from the Basque country and Navarra 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. Idiazábal has a firm texture, similar to Zamorano, Roncal, and Manchego.

Each cheese comes with a fromager note (describing the cheese with beverage pairing suggestions) and a cheese serving tag identifying its name, origin and milk type.