Certification: Protected Desigation of Origin Idiazabal (Basque Country and Navarre).

Producer: Sheep farmers in the Basque Country and Navarre who are members of the Artzai Gazta Association.

Taste note

Taste and aroma: Rich aroma of green grass and intense flavor of raw Latxa sheep milk.
Outer appearance: Cylindrical shape with flat ends. Hard, pale yellow rind.
Inner appearance: Compact curds varying in color from white to yellowish ivory with small eyes scattered randomly throughout.
Texture: Compact and firm

Storing and enjoying your cheese

We recommend eating the cheese within 12 months after you receive it.

Tips for savoring all the aroma and flavor of this cheese:

Keep it in a cool, dry place between 4º and 8º C (you can use the lower part of your refrigerator).
Serve it at room temperature.
After cutting the cheese, store it immediately in the refrigerator in a hermetically sealed plastic container along with a piece of dry bread. The bread will absorb moisture and protect the cheese from mold and excessive drying. Replace the bread when it is covered with mold.

Processing: Made by artisan methods with raw sheep milk from the Latxa breed, fed with natural grasses in the Basque Country.
The raw milk is heated after milking to a temperature of approximately 30º C. Rennet is added and the cheese is curdled after 40 minutes. It is then cut, molded, pressed, salted and left to ripen at least 2 months in places with appropriate humidity to eliminate excess water.

Sheep of the Latxa breed

How Idiazabal cheese is made

Pressing and identifying the cheeses