Idiazabal cheese (Queso Idiazabal) is one of the most celebrated cheeses of the Basque Country and Navarre, renowned for its distinctive flavor and deep cultural roots. Produced for centuries in the mountainous regions of these territories, it holds Protected Designation of Origin (PDO) status, ensuring its quality and authenticity.

History and Origins

The origins of Idiazabal cheese lie in the pastoral traditions of the Basque shepherds, who have long used the milk of Latxa and Carranzana sheep, native breeds well-suited to the rugged terrain. Historically, the cheese was smoked over open fires in mountain shelters, giving it its signature smoky flavor. Named after the town of Idiazabal in Gipuzkoa, the cheese has become a symbol of regional pride.

Production Process

Idiazabal cheese is made using raw sheep’s milk and follows a meticulous process. After coagulating the milk, the curds are pressed, salted, and aged for a minimum of two months. Some varieties are smoked, while others are left natural, resulting in a semi-hard cheese with a compact texture and a pale yellow interior.

Flavor and Culinary Uses

The cheese is prized for its nutty, buttery flavor with subtle smoky undertones. Its aroma is rich and earthy, reflecting the natural pastures where the sheep graze. Idiazabal is versatile in the kitchen, often enjoyed on its own, paired with local wines, or used in traditional Basque dishes.

Cultural Importance

Idiazabal cheese represents the enduring heritage of the Basque shepherding communities. It is celebrated annually at events like the Idiazabal Cheese Fair in Ordizia, where cheesemakers showcase their craft. Educational programs and tasting experiences further highlight its significance.