Idiazábal is a robust and sharp sheep’s cheese from the heart of the Basque Region in Spain.

The cheese is handmade using unpasteurized Latxa milk and covered in an inedible, smoked and waxy rind with no mold.

The interior is compact, without air pockets other than the occasional pin-head size holes, and is beige or pale yellow in color.

When aged for a few months it develops a full flavored taste, slightly nutty, piquant and buttery, characteristic of sheep’s milk cheese. If aged longer, it becomes firm, dry and sharp and can be used for grating.

Featured in the May, 2010 Cheese Club paired with Williamson Heritage SHIRAZ and the December 2014 Cheese Club paired with our Ravish Melange. A versatile cheese for Bordeaux style red wines.