Smoked Idiazabal Sheep Cheese Wedge, Aged 250 GR

Wedge of Idiazábal Aged Sheep Cheese 250 gr

Discover: Idiazábal Sheep Cheese from Pastor 250 gr

Idiazábal Aged Sheep Cheese is a traditional delicacy from the Basque Country, made from raw milk from Latxa and Carranzana sheep. Its smoky rind and firm texture are complemented by an intense, slightly spicy flavour that lingers on the palate. This cheese features a perfect blend of dairy aromas with hints of nuts, making it an unrivalled sensory experience. Ideal for lovers of cheeses with character, its unique flavour comes from the careful aging process that gives it depth and complexity.

Cuevas Centro Afinador was born after five years of training and experience, placing Spain at the level of other European countries in cheese aging. Its team works to find the " best moment" for each cheese , using innovative techniques that offer unique and surprising aromas, textures and flavors.

The Master Tuner ensures that each cheese reaches its maximum potential of flavor and character, offering an exceptional experience in every piece.

Use and Pairings: Pastor Idiazábal Sheep Cheese 250 gr

Enjoy this cheese on various occasions, accompanied by flavours that enhance its profile:

• Medium-bodied red wines or a good cava.
• Nuts such as walnuts and almonds.
• Sourdough bread or crispy toast.
• As the star of a cheese board , alongside fresh fruit such as apples or pears.

Production, Maturation and Marketing

This cheese follows a strictly controlled artisanal process. Raw sheep's milk is coagulated using animal rennet, and then aged for a period of between 4 and 8 months. Maturation takes place in caves with specific temperature and humidity conditions that ensure its aromatic development and its characteristic smoky rind , distinctive of the traditional Basque smoking process.

History and Origin

Idiazábal de Pastor is produced following ancestral traditions combined with the most modern technologies. The raw milk used comes from our own flocks, with native sheep of the Latxa and Karrantzana breeds, which produce milk of exceptional quality thanks to their natural diet.

Latxa sheep are small, rustic and produce around a hundred litres of milk per season, between February and June, but their milk is of great quality. As well as being excellent lamb breeders, these sheep are known for their ability to transform pastures into high-quality milk, resulting in an extraordinary cheese.

Characteristics:

• Maturation: 4-8 months
• Milk: Raw from Latxa and Carranzana sheep
• Intensity: Strong
• Bark: Smoked
• Coagulation type: Animal
• Rennet: Animal
• Region: Basque Country
• Storage temperature: Between 4°C and 10°C