Idiazabal PDO – Traditional Smoked Sheep’s Milk Cheese
This is a perishable item- If you are located outside of a Toronto M postal code address you must select Urgent shipping at checkout even if other shipping options are available.
Idiazabal AOP is one of Spain’s most distinctive cheeses, produced in the Basque Country and Navarre using raw milk from Latxa and Carranzana sheep. Firm, compact, and beautifully structured, it delivers a depth of flavour that immediately sets it apart from more familiar Spanish cheeses.
The defining characteristic of Idiazabal is its subtle smokiness. Traditionally smoked over beechwood, this process adds a gentle aromatic layer that enhances rather than dominates. Beneath that, the cheese reveals notes of toasted nuts, caramelized butter, and a savoury intensity that lingers on the palate. The texture is firm yet supple, offering a clean slice that softens slightly as it reaches room temperature.
Compared to Manchego, Idiazabal is more robust, more complex, and far less predictable. Where Manchego leans towards a consistent, slightly salty profile, Idiazabal introduces depth, smoke, and a more pronounced expression of terroir.
For serving, allow it to come fully to room temperature to unlock its full aromatic range. Pair it simply with crusty sourdough or a lightly toasted focaccia, and consider adding a drizzle of high-quality extra virgin olive oil to highlight its richness. It works beautifully alongside roasted piquillo peppers or a few Marcona almonds.
In terms of wine, it shines with structured reds such as Rioja Crianza or Ribera del Duero, but can also be exceptional with a dry cider or even a crisp Txakoli for contrast.
This is a perishable item- If you are located outside of a Toronto M postal code address you must select Urgent shipping at checkout even if other shipping options are available.
Idiazabal AOP is one of Spain’s most distinctive cheeses, produced in the Basque Country and Navarre using raw milk from Latxa and Carranzana sheep. Firm, compact, and beautifully structured, it delivers a depth of flavour that immediately sets it apart from more familiar Spanish cheeses.
The defining characteristic of Idiazabal is its subtle smokiness. Traditionally smoked over beechwood, this process adds a gentle aromatic layer that enhances rather than dominates. Beneath that, the cheese reveals notes of toasted nuts, caramelized butter, and a savoury intensity that lingers on the palate. The texture is firm yet supple, offering a clean slice that softens slightly as it reaches room temperature.
Compared to Manchego, Idiazabal is more robust, more complex, and far less predictable. Where Manchego leans towards a consistent, slightly salty profile, Idiazabal introduces depth, smoke, and a more pronounced expression of terroir.
For serving, allow it to come fully to room temperature to unlock its full aromatic range. Pair it simply with crusty sourdough or a lightly toasted focaccia, and consider adding a drizzle of high-quality extra virgin olive oil to highlight its richness. It works beautifully alongside roasted piquillo peppers or a few Marcona almonds.
In terms of wine, it shines with structured reds such as Rioja Crianza or Ribera del Duero, but can also be exceptional with a dry cider or even a crisp Txakoli for contrast.
Original: $8.08
-65%$8.08
$2.83Description
This is a perishable item- If you are located outside of a Toronto M postal code address you must select Urgent shipping at checkout even if other shipping options are available.
Idiazabal AOP is one of Spain’s most distinctive cheeses, produced in the Basque Country and Navarre using raw milk from Latxa and Carranzana sheep. Firm, compact, and beautifully structured, it delivers a depth of flavour that immediately sets it apart from more familiar Spanish cheeses.
The defining characteristic of Idiazabal is its subtle smokiness. Traditionally smoked over beechwood, this process adds a gentle aromatic layer that enhances rather than dominates. Beneath that, the cheese reveals notes of toasted nuts, caramelized butter, and a savoury intensity that lingers on the palate. The texture is firm yet supple, offering a clean slice that softens slightly as it reaches room temperature.
Compared to Manchego, Idiazabal is more robust, more complex, and far less predictable. Where Manchego leans towards a consistent, slightly salty profile, Idiazabal introduces depth, smoke, and a more pronounced expression of terroir.
For serving, allow it to come fully to room temperature to unlock its full aromatic range. Pair it simply with crusty sourdough or a lightly toasted focaccia, and consider adding a drizzle of high-quality extra virgin olive oil to highlight its richness. It works beautifully alongside roasted piquillo peppers or a few Marcona almonds.
In terms of wine, it shines with structured reds such as Rioja Crianza or Ribera del Duero, but can also be exceptional with a dry cider or even a crisp Txakoli for contrast.
