Idiasabal cheese
"Idiasabal" ( Spanish: Idiazábal ) - Spanish hard cheese made from sheep’s milk , produced in the Basque Country and Navarre . It is named after the eponymous town in the Basque province of Gipuzkoa . It is made from raw and pasteurized milk from sheep breeds of lach and carransan. It has a light or medium spicy taste, it is also smoked. The cheese head weighs 1-3 kg with a standard height of 8-12 cm and a diameter of 10 to 30 cm. The minimum fat content is 45%. In the town of Ordissia, an annual competition for the best idiasabal cheese is held.
Links
Wikimedia Commons has media files for the topic Idiasabal Cheese- Official site (Spanish)
- Website of the supervisory authority (Spanish)
- Idiasabal cheese on the Official Tourism Portal of Spain
- Cheese Museum in Idiasabal
