Idiazabal is a traditional Basque cheese made from unpasteurized sheep’s milk. It originates from the region around the town of the same name in the autonomous Basque Country in northern Spain. It is a hard cheese with a slightly tangy flavor, prepared in both smoked and unsmoked versions.
It is said to have been produced as far back as 8,000 years ago, when Basque shepherds began turning their flocks’ milk into this delicious cheese. Today, milk from Latxa and Carranzana sheep breeds, grazing on the green mountain pastures of the Basque Country, is used for its production. The sheep’s specific diet and local climatic conditions give Idiazabal its distinctive flavor. The cheese matures for at least two months, but it can age for more than a year. During the aging process, the cheese is often smoked with beech wood, which imparts a characteristic smoky aroma that complements its natural flavor perfectly. It is also available in an unsmoked version. The rind of the mature cheese is hard, smooth, and ranges from yellow to brown in color.
🇪🇸 Tip: After enjoying Basque pintxos and txakoli wine, a bit of passive relaxation is in order. Check out these boat cruises in Bilbao or San Sebastián. You will recharge for more tastings! ⛵
The production of Idiazabal cheese is strictly regulated. Since 1987, the cheese has had Protected Designation of Origin (PDO), which ensures that it is made using traditional methods in the designated area and meets strict quality standards. The milk used must come exclusively from the mentioned sheep breeds, which are raised in the Basque Country and Navarre (excluding the Roncal Valley), and must be processed within 48 hours of milking. The price of the cheese ranges from 20 to 30 EUR per kilogram.
Idiazabal is one of the most famous Spanish cheeses and an important part of Basque gastronomy. If you travel to the Basque Country, be sure to taste it, for example, in the form of pintxos.
You can visit Basque cheese dairies where Idiazabal is made using traditional methods and get a glimpse into its production process. At local restaurants and markets, you can sample various aged versions of the cheese and discover how its flavor changes over time. Every year in May, the city of Idiazabal hosts a Basque cheese fair, where this cheese is the star attraction.
Tasting this cheese means tasting a piece of the Basque Country and its unique gastronomy.
Bon appétit!
🇪🇸 Tip: If you are traveling to Barcelona, you must not miss a tour of the Sagrada Familia cathedral. A visit to Casa Milà or Park Güell, designed by Gaudí, is also excellent. Be sure to buy tickets in advance to avoid waiting in line.
