What type of cheese is Idiazabal?

Published by Anaya Cole on

What type of cheese is Idiazabal?

Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked.

Is Idiazabal a soft cheese?

Idiazabal Cheese P.D.O. is a traditionally crafted semi-soft cheese by the shepherds from the Basque Country and Navarra, close to the Spanish Pyrenees. It is elaborated with raw fresh sheep milk from Latxa and Carranzana breeds.

Is Idiazabal Pasteurised?

Idiazábal Sheep’s Milk Cheese A classic unpasteurized sheep’s milk cheese from the Basque Country, Idiazábal is lightly smoked over hawthorn and cherry wood and aged for 8 months.

What goes with Idiazabal cheese?

WINE & CRAFT BEER PAIRING: Idiazabal Cheese pairs beautifully with a medium-bodied tempranillo from our Fruity wine style category. It also pairs well with Fruity & Spicy beers, such as a cider or a sour.

What is most expensive cheese in the world?

Pule donkey cheese
The Pule donkey cheese is the world’s most expensive cheese. Priced at 1130 dollars per kilo, the cheese is made from the milk of Balkan donkeys. It is only produced at the Zasavica Special Nature Reserve in Serbia, where a team of farmers have been milking a herd of more than 200 donkeys.

Should you eat the rind on Manchego cheese?

Specifically, certain types of Gouda, cheddar and Manchego that are aged with a coated waxed rind, which is completely inedible. If you come across any of these, it’s best to eat around the rind.

What is Mitica cheese?

This semi-hard cheese is made from 100% sheep’s milk and aged about 3 months. Pastore has a nutty, full flavor. It is wonderful on its own as an appetizer or snack or shaved over salads, pasta and other dishes.

What is naked goat cheese?

Naked Goat is aged 9 months, and offers a piquant, robust and earthly complex flavor profile that smacks of a bright minerality and the dry grasses of the Spanish plains. It is a nice raw goat’s milk, semi-hard cheese with a smooth, buttery taste. To enjoy it at its best, pair it with a glass of Sauvignon Blanc.

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