The Idiazabal Cheese is, since 1987, one of the products accredited with a Denomination of Origin in Gipuzkoa's territory, as well as the Getaria Txakoli.

In order to elaborate a cheese with Denomination of Origin Idiazabal we must use milk of latxa and carranzana sheep. During the elaboration, we need about seven litres of milk, and the optimum time of ripening is between four and eight months, depending on these periods whether the cheese will be mild -semi cured- or strong and cured.

An extended, although not widespread, practice in the elaboration is the smoking. There are areas like Urbasa where they do not use smoking traditionally. Therefore, the Idiazabal cheese is presented in two different varieties, smoked and non-smoked. Outside the production area, this kind of cheese is more identified with the smoking process and with a darker rind, an identity sign that provides it a distinguished characteristic, both in the taste and in the outside look.

The Idiazabal is a cheese for daily consumption, above all in the regions where it is produced. It is mainly consumed as an appetizer or a dessert, and it can be eaten fresh -milder- or dry -that has gained flavour and strength-. It depends on tastes.

Source: Gipuzkoa Tourism