Smoked Idiazabal Cheese DO
Our Smoked Idiazabal cheese (DO) is made from raw milk from Latxa sheep , from our own flock of no more than 200 sheep . This flock is grazed and fed in the mountains of Zegama, Gipuzkoa, at the foot of the Aizkorri Natural Park.
Matured for a minimum of 3 months on the mountain hill and smoked with hand-picked oak wood.
- Milk : RAW sheep milk. Own livestock.
- Maturation : Cured cheese with a minimum maturation of 3 months.
- Origin : Guipúzcoa (Spain)
- Intensity : Very Soft | Soft | Medium | High | Very High
- Bark : Edible natural bark.
- Storage : Keep refrigerated between 4º and 8º. Once opened, wrap in cling film.
- Shipping format : Vacuum-packed half cheese.
Curiosities about the Smoked Idiazabal cheese DO
Marriage of Master Cheesemakers
A local shepherd couple is responsible for milking their sheep day after day and making this Idiazabal cheese in a completely artisanal way, just as their parents and grandparents did. Master cheesemaker Ioritz Etxeberria Oyarbide .
Designation of Origin (DO)
The Designation of Origin was created in October 1987 to protect the market reserved for authentic Idiazabal cheese makers and guarantee consumers its origin—the Basque Country and Navarre—and quality.
The Designation of Origin controls the origin of the milk and the quality of the cheese . This applies both to physical, chemical, and health (purity of milk, no mixtures, fat, pathogenic bacteria, etc.). It also governs taste, for which a Tasting Committee exists, which brings together a group of tasters whose experience allows them to verify the typical characteristics of this highly prized cheese.
Ingredients of Smoked Idiazabal Cheese DO
Ingredients : Raw Latxa sheep milk, salt, rennet, lactic ferments and lysozyme (derived from EGG).
Average nutritional value per 100g:
| Energy value | 1631 Kj / 393 Kcal |
| Fats | 32.6 g |
| of which saturated fats | 19.6 g |
| Carbohydrates | 1.3 g |
| of which sugars | 0.9 g |
| Proteins | 23.7 g |
| Salt | 1.59 g |
Allergens : Milk, Egg
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Idiazabal
Its origins lie in nature, in the verdant landscapes of the Basque Country. The same environment in which, with hardly any changes for over eight thousand years, Basque shepherds have raised the Latxa and Carranzana sheep. These are native breeds with distinctive characteristics whose raw milk is used to make this unique and highly prized cheese.
The Latxa and Carranzana breed sheep is distinguished by being:
- A small and rustic but very resistant animal
- Producer of high-quality milk
- Good pasture transformer
- Excellent lamb breeder
- Milking sheep that produces a limited amount of milk, about 100 liters per season, mainly from February to June
- It provides sustainability due to its ability to take advantage of the pastures of our mountains and valleys.
- It contributes to shaping our landscapes and encouraging hundreds of families to remain in rural and mountain areas.
Its sensory nuances vary depending on the season, the grazing area, the weather, and the hands of our cheesemakers—those who have mastered the most deeply rooted traditions—making the Idiazabal Designation of Origin cheese distinct and unique, and each piece, unrepeatable.
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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