Basque Idiazabal Ewe Cheese

 

Basque Shepherds tended native Latxa sheep throughout the year, grazing them in the highest and coolest fields during the summer and the best sheltered fields in winter. The milk they provided was made into balls of semi solid milk, the beginnings of what today is one of best selling Iberian cheeses.

 

 

Latxa Basque Sheep in Pasture.  

 

 

 

After several centuries of evolution and with the assistance of modern technology, to ensure proper hygiene, Basque Sheepherders have continued to make exemplary smoked ewe cheeses.

 

 

 

 

Idiazabal, pronounced: ee di ah tha bal,  the seat of the a long Goierri Valley and stretching from Álava and Navarra to Gippuzkoa, lends it name to the Designation of Origin produce. The milk that goes into Idiazabal comes from Basque Sheep, called Latxa.

 

The tasting profile of Idiazabal, has hints of hazelnut, walnut, faint smoke and the cream of milk. The best cheeses are taken to compete for prizes held throughout Idiazabal in May ( near Vitoria ), and Ordizia in June and then again in November in Zegama. The Euskal Jaiak which translates to Basque Fiesta or Festival is a grand tasting event for tourists and business professioanls alike.                                      

 

For international cheese platters, Idiazabal is a fabulous selection for your Ewe variety. It pairs wonderfully with white sparkling Basque Wines called: Txacoli ( pronounced: cha ko li ) and other sparkling white wines,  and Cava.

 

 

 

Photo of Idizabal:

 

 

This cheese is available in the USA via:  www.foodsfromspain.com  

 

 

 

 

Happy Holidays.

Margi.