Idiazabal is one of the best cheeses produced in Spain; and is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received PDO status in 1987.
The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavour, if aged longer, it becomes firm, dry and sharp and can be used for grating. Idiazabal cheese is perfect for tapas, snacking, or even for melting over food.
Pairs well with Sherry or a fine Port.