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Smoked Idiazabal cheese
  • _142_2_referencias_28_idiazabal_ahumado_y_58_oveja_dorrea_ahumado
  • _058_28_idiazabal_ahumado
  • _142_2_referencias_28_idiazabal_ahumado_y_58_oveja_dorrea_ahumado
  • _058_28_idiazabal_ahumado
  • _142_2_referencias_28_idiazabal_ahumado_y_58_oveja_dorrea_ahumado

Smoked Idiazabal cheese

Quantity

Price

7.04 €

Made in the Basque Country and Navarra, Idiazábal uses raw milk from “Latxa” sheep. The milk is coagulated enzymatically, pressed paste, not cooked with a long maturation. The smooth, amber coloured rind is usually smoked. Distinctive and strong flavour and a very pleasant and slightly pungent aroma. Buttery taste with sheep and smoky undertones. Firm texture.

Wine pairings: Aged in oak white wines as wines of Navarra, Penedès, La Mancha, and Riojas. Wines of crianza and reserva of Ribera del Duero, Bierzo, Rioja, Navarra, La Mancha, Cariñena, and Priorato. Wines from oxidative maturation of Andalucía like Jerez and Montilla-Moriles and past manzanilla

  • Origin:   Navarra
  • Milk:   Sheep
  • Treatment:   Raw
  • Fat C./Dry Ext.:   Min. 45%
  • Aging:   150 days
  • Best before:   300 days
  • Certification:   P.D.O.