Manchego lovers must try this Idiazabal-style cheese, which is very similar, except this version is smoked. Cheeses like this are classic Spanish shepherd cheeses, made from the herd’s milk before the wheels were left to age inside fire-warmed huts, creating an unintentional but wonderful smoked cheese.
Though this cheese is made by an artisanal Idiazabal producer, it technically can’t use the name because it uses both Latxa and Assaf breed sheep. This small inclusion prevents it from receiving the DOP name. It’s aged for 3-4 months and super delicious, especially with Spanish ham, quince paste, or any classic tapas ingredients.
We hand-cut this cheese in wedges of 6 ounces and 1 pound and you can also purchase an entire wheel of approx 7 pounds.
Ingredients:unpasteurized sheep's milk, rennet, salt, enzymes.