This is a very distinctive Basque cheese which has made a big name for itself. It's made from unpasteurised milk from the Latxa sheep, long cured for 4 months and then lightly smoked.
As you'd expected from a mature cheese, the texture is pretty hard. The taste is strong and unique. The base is a well developed sheeps cheese, similar to Manchego but with raw milk for maximum flavour. However, it's also smoked for a further taste element. To produce one kilo of this Idiazabal cheese seven litres of milk are needed.
Aranburu carries the Idiazabal D.O.sticker of guarantee, do not accept imitations.
Awards: Silver World Cheese Awards 2007, Gold World Cheese Awards 2008, Super Gold World Cheese Awards 2015
1Kg Piece / Once opened keep it well wrapped in plastic wrap in a fresh and dark place / 1 year shelf life
Name: J. Aranburu Smoked Idiazabal Cheese
Ingredients: Milk, Salt, Calcic Chloride, Rennet, Lactic Ferments,
Net Weight: Approx 1kg
Drained Weight: N/A
Storage: Keep Refrigerated between 1 - 8 degrees
Best Before: See Label
Allergens: Sheep's Milk,