La Vasco Navarra

Idiazabal DOP smoked matured sheep´s cheese, mini wheel

1,3 kg

 43,95

€ 35,58 / kg VAT included

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Milk

Milk type

Sheep

Weight

1.3 kg

1.3 kg

Milk Treatment

Raw

Texture

Firm

Aging

Semi-cured
(semicurado)

Flavour

Medium

Idiazabal

Appellation of Origin (DOP / IGP):

Idiazabal

awards

AWARDS:

  • 2014: Super Gold
  • 2015: Bronze
  • extra information

    ADDITIONAL CHARACTERISTICS:

  • Paste: Pressed
  • Rind: Natural smoked
  • Maturity: Minimum of 60 days
  • Drinks pairing

    Drinks Pairing Suggestions:

  • Light red: Pinot Noir
  • Medium red: Ribera del Duero
  • Medium red: Tempranillo
  • Full-bodied red: Rioja Reserva
  • Light white: Verdejo
  • Cava
  • Food Pairing Suggestions

    Food Pairing Suggestions:

  • Sweet quince
  • Walnuts
  • Navarre
    Idiazabal cheese DOP is based on ancestral traditions and supported by modern technologies. The association brings together producers from the provinces of Alava, Bizkaia, Gipuzkoa and Navarre.

    The cheese took its name from the town of Idiazabal, where the shepherds sold their production when they returned from grazing at high altitude, just before the beginning of winter. Idiazabal has hardly undergone any changes since the earliest times of its production. An important part of these cheeses are smoked with hawthorn, beech or birch wood.

    The raw milk used to make the cheeses comes from their own herds, with sheep of the native Latxa and Karrantzana breeds. Due to their breed characteristics and their natural diet, they produce excellent quality milk, from the transformation of which an extraordinary cheese is obtained.

    It has intense lactic aromas with hints of animal and smoky notes in the smoke. The texture is firm, crumbly and floury. Lactic flavour, slightly saline and slightly spicy.

    Idiazabal cheese DOP is based on ancestral traditions and supported by modern technologies. The association brings together producers from the provinces of Alava, Bizkaia, Gipuzkoa and Navarre.

    The cheese took its name from the town of Idiazabal, where the shepherds sold their production when they returned from grazing at high altitude, just before the beginning of winter. Idiazabal has hardly undergone any changes since the earliest times of its production. An important part of these cheeses are smoked with hawthorn, beech or birch wood.

    The raw milk used to make the cheeses comes from their own herds, with sheep of the native Latxa and Karrantzana breeds. Due to their breed characteristics and their natural diet, they produce excellent quality milk, from the transformation of which an extraordinary cheese is obtained.

    It has intense lactic aromas with hints of animal and smoky notes in the smoke. The texture is firm, crumbly and floury. Lactic flavour, slightly saline and slightly spicy.

    Raw sheep's milk, salt, rennet, lactic ferments and preservatives: E-252 and E-1105 (egg lysozyme).

    Non edible rind.

    Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

    Energy value (Kj)
    1806 Kj
    Energy value (Kcal)
    436 Kcal
    Fats
    38,3 g
    Saturated fats
    27,2 g
    Carbohydrates
    0,3 g
    Sugars
    0 g
    Proteins
    22,6 g
    Salt
    1,5 g

    Ideally, keep refrigerated between 3º - 8°C.

    SKU: SK03000000098

    Producer: Quesos La Vasco Navarra S.A.

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