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Smoked Spanish sheep's cheese p.d.o. Idiazábal 1 kg
Idiazábal is a city of the Basque province of Gipuzkoa. The hard cheese made from sheep's milk, which has been produced there for centuries, has been eaten in Spain with a designation of origin do since 1987. Idiazábal and almost 10 years later also in the whole eu. The milk may only be used from the two breeds Latxa and Carranzana which are very typical for this region.
Appearance and taste
The finished Idiazábal has a cylindrical shape and a weight of 1-3 kg. The Idiazábal has a light yellow, smooth bark. This cheese is also available as a smoked variant with a yellowish to brown rind.
The consistency is compact, semi-solid to hard, with only a few small holes and slightly drier smoked.
The Idiazábal has a strong, pronounced piquant and slightly buttery flavour.
Dough is compact and semi-solid, hard, it has few small holes. The colour is pale yellow, with smoked Idiazábal also brownish. The taste of Idiazábal is strong and pronounced, spicy and buttery with a typical sheep's cheese aroma. The smoked version is stronger in taste and has a pleasant smoky aroma. Taste stronger, the aroma pleasantly smoky.
Bark contains preservatives: e 202, e 235.
Fat content: Not less than 38% i.Tr.
Gluten-free. Sewing values per 100g: Calorific value: 1823kJ/436 kcal
Fat: 38 g
of which saturated fatty acids: 26,2 g
Carbohydrates: 0,2 g
of which sugar: 0,2 g
protein: 22,6 g
Salt: 1,6 g
Calcium 900 mg
Manufacturer/Importer: Quesos la Vasco Navarra, s.a. Ctra Madrid-Irún km 391 Olazagutía Navarra, Spain
|Denomination of Origin:||Idiazábal Cheese|