Smoked Idiazabal Cheese DO

Made entirely with sheep's milk from the Latxa and Carranzana breeds, this fatty cheese is pressed, achieving a firm and compact texture, and is matured for at least 60 days. It is presented both smoked and unsmoked, following the gastronomic tradition of different valleys, and boasts a penetrating flavor of matured milk, rennet, and smoke that makes it exquisite to the palate. We have cheeses so iconic that they are even declared European gastronomic heritage!