Idiazabal Ahumado is a traditional smoked sheep's cheese from the Basque Country and Navarre in Spain, made from unpasteurised milk of Latxa and Carranzana sheep.
It ages for at least 60 days. During this time it undergoes natural smoking over wood (e.g. beech, cherry or blackthorn). This gives it its firm, compact texture and characteristic intense smoky flavour combined with the nutty and slightly piquant notes of sheep's milk.
It goes wonderfully on cheese boards, with red wine, cider or fuller-bodied white wines, or on bread with honey or jam.
Smoked sheep's cheese, Idiazabal Ahumado, Arztai Gazta
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Idiazabal Ahumado (smoked sheep's cheese) is a traditional Spanish hard cheese with the protected designation of origin D.O. Idiazabal, from the Basque Country and Navarre.
Like its "natural" version, it is made exclusively from unpasteurised milk of Latxa and Carranzana sheep, which graze on mountain pastures, giving the cheese a rich, complex flavour. This is the basis of its intense character.
The smoked (ahumado) version differs in that, during the traditional ageing process, it undergoes natural smoking over wood (e.g. beech, cherry or blackthorn), which gives the rind a darker, golden-brown colour and lends the cheese a more pronounced, deeper smoky aroma and flavour.
The texture is firm and compact, and may feel slightly oily on the tongue due to the high fat content, while ageing for at least 60 days or more helps it develop a full flavour and aromatic depth.
This added layer of flavour enhances the already rich notes of the sheep's milk, which are full, nutty, slightly piquant and interwoven with warm, earthy smoky nuances. The result is a cheese with a rich, intense and well-balanced profile, suitable both for cheese boards and to pair with red wine, cider or fuller-bodied white wines.
A whole piece weighs approximately 3kg.
Additional parameters
| Category: | Sheep's Milk Cheeses |
|---|---|
| EAN: | 37215 |
| Země původu: | Španělsko |
| Hmotnost: | 100g |
| Distribuce: | CZ |
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