Smoked Idiazabal Cheese Wedge PDO (150g)

Smoked Idiazabal Cheese Wedge PDO

A Basque Mountain Icon
Smoked Idiazabal Cheese Wedge PDO is one of the great cheeses of northern Spain, born in the green highlands of the Basque Country and Navarre. Protected by the Idiazabal Denomination of Origin, it is made exclusively from raw milk of native Latxa and Carranzana sheep, hardy breeds that graze on steep mountain pastures and wild meadows. This environment, rich in herbs and Atlantic breezes, gives the milk an intensity and depth that define this remarkable cheese.

Firm, compact and ivory to straw yellow in colour, Smoked Idiazabal Cheese is a pressed, cured sheep’s cheese with a natural smoked rind and a deeply satisfying, savoury character. It is matured for a minimum of two months, often longer, developing a clean, pronounced aroma reminiscent of ripened ewe’s milk, with light to medium smoky notes and a persistent, elegant aftertaste.

Traditional Production and Gentle Smoking
Idiazabal cheesemaking still follows time‑honoured shepherd traditions. Fresh raw sheep’s milk is gently heated, then coagulated using natural animal rennet from milk‑fed lamb. The curd is cut into small grains, stirred and lightly reheated so that only the finest nutritional elements of the milk, its fats and proteins, are retained. The curds are then moulded into compact wheels and pressed to remove whey, before salting in dry salt or brine.

Ripening takes place at cool cellar temperatures with high humidity, where the cheeses are turned and cleaned regularly. This careful maturation, lasting at least sixty days and often four to six months, allows acidity to rise gradually, improving both flavour and natural keeping qualities. For the smoked version, the matured cheeses are delicately smoked over selected hardwoods such as beech, cherry or alder, a process carried out only for a short period so that the smokiness remains subtle and complementary rather than overpowering.

The result is a cheese with a firm, sliceable texture that breaks cleanly, a light to medium smoky aroma and a flavour that is intense yet balanced. Expect nutty, buttery notes, gentle piquancy, a touch of lactic sweetness, medium salinity and a lingering, slightly spicy finish.

Why Smoked Idiazabal Cheese is a Gourmet Choice
Smoked Idiazabal Cheese is prized in gourmet circles because it brings together artisanal production, PDO protection and a unique flavour profile that enhances both simple and sophisticated dishes. Only unpasteurised milk from Latxa and Carranzana sheep within the PDO area is permitted, and each cheese must pass strict sensory and quality tests before receiving the numbered Idiazabal label.

Nutritionally, this cheese is rich in high‑quality protein and calcium, making it a satisfying choice for those who enjoy characterful cheeses in moderation as part of a balanced diet. Its firm paste and moderate smokiness also make it highly versatile in the kitchen, from cheese boards to hot dishes where it melts beautifully without losing its personality.

How the Spanish Enjoy Smoked Idiazabal Cheese

In the Basque Country and Navarre, smoked Idiazabal is a staple of traditional tabla de quesos, often served alongside quince paste, walnuts and crusty country bread. Locals usually remove the inedible smoked rind and slice the cheese thinly, allowing it to come to room temperature so that its aromas can fully unfold. It appears frequently in pintxos bars, paired with chargrilled vegetables or drizzled with a little local honey for a sweet‑savory contrast.
Basque cooks also use it in hot dishes, where its firm texture and rich flavour shine. Grated over roasted potatoes, melted onto rustic toasts or shaved into warm salads, it brings a smoky depth that evokes hillside shepherd huts and wood fires. With a glass of young Tempranillo, Txakoli or a dry cider from the region, this cheese becomes a complete Basque experience at the table.

Producer and Craft
This Smoked Idiazabal Cheese Wedge PDO is crafted by Belai within the Idiazabal PDO. Using raw Latxa sheep’s milk from local flocks and following strict PDO standards, the cheesemakers preserve traditional methods while working under modern quality controls. The careful, light smoking and extended curing give the cheese a refined profile that appeals to gourmet customers seeking authentic Basque specialities.

Serving Suggestion

Bring the cheese to room temperature for at least thirty minutes, remove the inedible rind and slice thinly. Serve with toasted sourdough, chargrilled red peppers, a drizzle of extra virgin olive oil and a handful of toasted almonds. Pair with Rioja crianza, a Basque Txakoli or a dry apple cider.

Easy Recipe: Warm Smoked Idiazabal Cheese Toasts with Roasted Peppers

Ingredients (serves 4):

150–200 g Smoked Idiazabal Cheese, thinly sliced

8 slices rustic country bread

2 roasted red peppers, cut into strips

2 tablespoons extra virgin olive oil

1 small garlic clove, cut in half

Sea salt and freshly ground black pepper

Method:

Lightly toast the bread slices, then while still warm, rub one side of each slice gently with the cut side of the garlic. Arrange the bread on a baking tray and drizzle with a little olive oil.

Lay strips of roasted red pepper on each slice, then top with Smoked Idiazabal Cheese. Season with a pinch of sea salt and black pepper.

Place under a hot grill for three to five minutes until the cheese has just melted and starts to bubble at the edges. Serve immediately with a simple green salad and a glass of Rioja for an easy but elegant Basque‑inspired supper.