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Idiazabal

Posted on June 19, 2020 -

A traditional raw sheep’s milk cheese hailing from the Basque and Navarra regions of Spain, where sheep feed on fresh grass and the cheese is aged in rafters. The light smokiness of the cheese comes from the smoke of the fireplaces in huts made without chimneys, sweet and aromatic. After two months of aging, this cheese is oily and compact, with the taste of bacon, burnt caramel, and the distinctive tangy nuttiness of raw sheep’s milk. Pair with red wine or your favorite mustard.