Queso Botello
Smoked Idiazabal
Smoked Idiazabal
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Key Data:
- Type of Milk: Raw milk from Latxa and Carranzana sheep
- Origin: Basque Country
- Texture: Firm, buttery and elastic paste, with small fermenting eyes
- Flavor Profile: Lactic and creamy, medium flavor
Description
Smoked Idiazabal is a cured cheese produced in the Basque Country from raw milk from Latxa and Carranzana sheep. This natural and genuine cheese undergoes a maturation process of between 4 and 8 months, depending on personal taste, and can be smoked or unsmoked. Considered a gastronomic jewel, Idiazabal has obtained prestige in various competitions thanks to the quality of its milk, the grazing of the sheep and the tradition and know-how of the cheesemakers. It comes in the form of a ball or bar, with a natural or peppery crust.
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Tasting Notes
Tasting Notes
The Smoked Idiazabal has a smooth or non-existent granular texture, and a medium intensity aroma of the lactic and/or vegetable family. On the palate, it is milky and creamy, with a medium flavor distinguished by its smoky character.
Pairing Suggestions
Pairing Suggestions
This cheese pairs well with rustic breads, nuts and a glass of dry red or white wine. It is also ideal to enjoy on cheese boards or as part of a gourmet tasting.
Ingredients
Ingredients
• Raw sheep's milk
• Rennet
• Shall
Storage Instructions
Storage Instructions
Store cheese wrapped in wax paper or parchment paper in the refrigerator. Take it out of the refrigerator and let it come to room temperature before serving for the best flavor.
