idiazabal

Idiazabal is a traditional Spanish cheese produced in the Basque Country and parts of Navarre. Named after the town of Idiazabal in Gipuzkoa, it reflects Basque pastoral traditions. The cheese is typically made from sheep's milk, mainly from Latxa and Carranzana breeds, and is commonly produced from raw milk, though some modern producers use pasteurized milk. It is formed into discs and aged on wooden shelves in controlled environments.

Most Idiazabal is aged for 2 to 6 months, granting a firm, slightly oily texture and a pale ivory to straw-colored interior. The rind is natural and smooth, often with a yellowish tint. A smoked variety, known as Idiazabal ahumado, is produced by exposing the cheese to beechwood smoke, which imparts a distinct, gentle smokiness and a darker rind.

Flavor ranges from mild and nutty to bright and tangy, with fruity notes. Longer aging yields more pronounced cheese with a crisper finish. The smoked variant tends to be more robust, with a pronounced aroma.

Idiazabal holds a Protected Designation of Origin (PDO) / Denominación de Origen (DO) status within the European Union. Production is restricted to defined geographic areas in the Basque Country and parts of Navarre, and must follow traditional methods, including milk origin and aging practices. It is widely exported and a staple of Basque cuisine, eaten in slices with bread, paired with quince preserves or honey, and complemented by white wines such as Txakoli.