Idiazábal
Idiazabal Cheese: A Smoky Journey Through Basque Tradition Nestled in the heart of Spain’s Basque and Navarra regions, Idiazabal cheese is a beloved staple that captures the essence of traditional cheesemaking. This hard cheese, made from unpasteurized sheep’s milk, carries with it the soul of the pastoral landscapes and the rich history of the area. The Legacy of Idiazabal Cheese Idiazabal cheese is produced from the milk of Latxa or Carranza sheep, which graze on the lush, new grass of the high pastures in summer. Named after the village of Idiazabal, the cheese has been granted a Spanish D.O. (Denominacion de Origen) since 1987, ensuring its quality and authenticity. Craftsmanship and Flavor The cheese is handmade, following a time-honored process that includes a maturation period of at least two months in the rafters, where it develops a hard natural rind and a compact texture with a few pinprick holes. The…
Spanish Cheese
`Hello, cheese lovers! If you are, then keep reading, because I’m going to introduce you to some of the most exquisite varieties of cheese that Spain has to offer. Whether you prefer soft or hard, mild or strong, fresh or aged, there is a Spanish cheese for you. And the best part is, you can enjoy them with a glass of wine, some bread, fruits, nuts, or whatever you like. Here are some of the Spanish cheeses that you should try at least once in your life: Are you ready to embark on a delicious journey through the amazing world of Spanish cheese? Manchego This is probably the most famous and popular Spanish cheese, and for a good reason. It is made from sheep’s milk and has a firm texture and a nutty flavor. It can be aged from two months to two years, and the longer it ages, the…