Made with raw Latxa and / or Carranzana sheep milk, the Idiazabal Designation of Origin cheese is considered a European Gastronomic Heritage. With a minimum of two months of curing and a 45% fat content, it can be smoked or not smoked.
The sheep from which these cheeses come, are autochthonous breeds of Euskal Herria, with peculiar characteristics and raised in the same environment in which Basque shepherds have historically bred these breeds, for more than eight thousand years. The area of pasture, the weather and the techniques of cheese makers make this cheese unique.
This cheese from the Galtzata farmhouse, is the result of the work of the Zalakain brothers, produced in their farm of Oiartzun.
Do you know how we like to combine this cheese in Maisor? With Cantabrian anchovy. The combination of these two intense flavors is pure pleasure for the palate.