La Vasco Navarra Smoked Idiazabal Cheese 1.3Kg
MULTIPLE AWARD-WINNING BASQUE CHEESE
Made from smoked ewe’s milk by family cheesemaker
It takes 7Ltr of milk to make 1Kg cheese
Bronze at the World Cheese Awards 2024
Description
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 firm. The taste is powerful and unique. The base is a well developed sheep’s 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.
La Vasco Navarra carries the Idiazabal D.O.sticker of guarantee and mark of quality. It has also won multiple awards such as a bronze medal at the world cheese awards 2024.
Ingredients, Nutritional Values & Allergens
Ingredients
| Ingredients: |
| Net Weight: 1.3Kg |
| Country of Origin: Spain |
| Packaging: Vacuum bag |
| Storage: Keep refrigerated |
| Usage: Ready to eat |
| Region: Basque Country |
Allergens
Nutritional Values
| TYPICAL VALUES | Per 100g |
| Energy KJ | 1.806 |
| Energy kcal | 436 |
| Fat | 38 |
| of which saturates | 27 |
| Carbohydrate | 0.3 |
| Protein | 23 |
| Salt | 1.5 |
Shipping Rates
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For orders over £75
£3.45
For orders over £75
£2.45
For orders over £75
FREE
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La Vasco Navarra Smoked Idiazabal Cheese 1.3Kg
The Source
Quesos La Vasco Navarra
Quesos La Vasco Navarra is a completely family-run company, established for the purpose of making and marketing pressed cheese, based on a business model that is efficient, people-friendly, socially and environmentally responsible.
The Companies history dates back to 1977, when it was established for the purpose of making pressed cheese. Right from the outset, they have been firmly committed to technology, innovation and to their staff. Thanks to this outlook, the company has successfully grown its business and enjoys a prominent position in the cheese-making sector.
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