This is a very distinctive Basque cheese which has made a big name for itself. It's made from unpasteurised milk from the Latxa sheep, long cured for 4 months and then lightly smoked. As you'd expect from a mature cheese, the texture is firm. The taste is powerful and unique. The base is a well-developed sheep's cheese, similar to Manchego, but with raw milk for maximum flavour. However, it's also smoked for a further taste element. To produce one kilo of this Idiazabal cheese, seven litres of milk are needed. La Vasco Navarra carries the Idiazabal D.O. sticker of guarantee and mark of quality. It has also won multiple awards, including a bronze medal at the World Cheese Awards 2024.
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