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.
$ 10.80 $ 13.50
Pronounced gah-ROACH-ah Garrotxa is a goat's milk cheese produced in the Catalonia region in northern...
$ 8.20 $ 10.24
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