Idiazabal Ahumado, Arztai Gazta, sheep cheese Idiazábala Ahumado from the family farm Artzai Gazta. Idiazabal is a Spanish sheep's unpasteurized milk cheese. Traditionally, it is produced only from Latxa and Carranzana sheep. The structure of the cheese is delicate, consistency and, thanks to its high fat content, leaves a delicious feeling in the mouth. Traditionally Idiazabal cheeses were matured in the houses by the fireplaces where there were no chimneys. Chees absorbed characteristic smoke for them.

Idiazábala Ahumado from the family farm Artzai Gazta. Idiazabal is a cheese made from sheep's unpasteurized milk containing a relatively high percentage of fat. Traditionally, it is produced only from Latxa and Carranzana sheep. The cheese is named after the village of Idiazabal in the Basque Country. The structure of the cheese is delicate, consistency and, thanks to its high fat content, leaves a delicious feeling in the mouth. Traditionally Idiazabal cheeses were matured in the houses by the fireplaces where there were no chimneys. Chees absorbed characteristic smoke for them. The weight of the cheese is about 1kg.