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.
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$ 8.20 $ 10.24
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