DescriptionThis sharp, tangy sheep's-milk cheese is aged and slightly smoked high in the Basque country of the Spanish Pyrenees. There's a subtle backdrop of cherry and hawthorn-wood smoke. It has a dry but not at all crumbly texture. Serve Idiazábal with quince paste and rich red Rioja wine or a sweet Oloroso sherry.Cheese 101Learn the essentials — from buying to serving
Laxta Sheep Milk, Salt, Animal Rennet, Cheese Culture.