#CheeseLover – Idizabal

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Think of me as your virtual cheesemonger inviting you to explore fine cheese selections without the intimidation. Trying new flavours and food should be fun.

Each week, I am sharing some of my favourite cheese selections or tasty discoveries from around the world. I encourage you to visit your local fine cheese counter and ask for a sample.

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Idiazabal

Make Mine a Lacha. Idiazabal is a smoked cheese made from the milk of the Lacha (Laxta in Basque) breed of sheep from the Taxabolas Mountains. The Natural Wedding Company site has more ideas on how to decorate hard or formed cheeses with edible flowers.

Cheese Profile

FLAVOUR Medium
TASTE Caramel and grassy, with a smoky finish.
SMELL Grasslike with an acidic smokiness.
RIND Thin and light brown with an oily feel due to a 3-10 day smoking process.
INTERIOR Ivory to pale yellow in colour; dense, dry scattered with small holes.
FABULOUS Dense smooth paste with a clean fresh aroma.
FAR-GONE Soft on the edges with a bitter sharp flavour.


Best way to enjoy
Delightful in field greens salad with edible flowers for lunch. For dinner try on BBQ burgers and grilled meats. Idiazabal makes a wonderful snack with membrillow (Quince Paste), sliced apples and pears.

Cheese Info

COUNTRY Spain
REGION Navarre
MILK TYPE Sheep
RENNET TYPE Animal
AGED 2 – 10 Months
PRODUCER Quesoalbeniz Albeniz

Buy This Cheese

COUNTRY

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USA

ONLINE

REGION Melbourne Vancouver Most Cities USA
STORE Oasis Bakery Benton Brothers Fine Cheese stores Murray’s Cheese
ASK FOR Angel Jonah or Andrew For help Just Click
ONLINE  @oasisbakery  @bentonscheese  @murrayscheese
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