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.
Pronounced gah-ROACH-ah Garrotxa is a goat's milk cheese produced in the Catalonia region in northern...
Our Iberian Cheese Collection represents the finest cheeses from the Old World. We work with...