Idiazábal

Idiazábal is a traditional Spanish cheese that carries a Protected Designation of Origin (PDO) under European Union law. The cheese is produced in the Basque Country and parts of northern Navarre, specifically in the Valle de Aralar, the Idiazabal Valley, and the western region of Gipuzkoa. It dates back to the early 19th century, when the cheese first appeared in written records, and its production has remained largely unchanged, preserving its artisanal character.

The principal ingredient of Idiazábal is unpasteurized sheep milk, frequently sourced from the Latxa and Carranzana breeds reared on the alpine pastures of the region. Occasionally, a small proportion of cow milk may be added, but the majority of the product must be pure sheep milk to meet PDO specifications. The cheese is traditionally flavored by rubbing the rind with salt from the Idiazabal salt lick, then leaving the wheels to mature under natural conditions on the stone slabs that give the product a distinctive cracked rind. Two main varieties exist: an unaged version that can be eaten within five months, and a semi-aged or aged version that is typically sold after at least one year of ripening. The latter develops a deeper amber colour and a more pronounced aroma.

Idiazábal is typically sold in a natural rind and a rectangular block shaped by hand. It offers a sweet, slightly nutty taste that becomes richer with aging. The cheese is often enjoyed as part of a cheese platter, paired with local breads, quince jam, or wine, and is used in traditional Basque dishes. Its terroir, exclusively tied to the alpine climate and local flora, protects its unique flavour profile, and the PDO status safeguards both the authenticity of the cheese and the traditional practices of the region's shepherds and cheese makers.