Idiazabal DOP (Smoked)

Named for a village in the País Vasco region, Idiazabal is a traditional Basque cheese. The DOP dictates that it be made with the ultra-rich raw milk of the Latxa sheep, which produce no more than 1 liter of milk per day. We bring in the cheese aged a minimum of 6 months. It is smoked over Hawthorne and Cherry wood, which reflects the history of shepherds storing the cheese in the chimneys of their mountain huts. The smoke adds additional character to this sharp, fruity cheese. The brand name means “Star Cheese” in the Basque language.

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