Idiazábal cheese is a variety of Spanish cheese made in the Empty Country and Navarra in particular, we analyze its flavor, its aromas and recipes that include this cheese.
Índice
- The qualities of Idiazábal cheese
- The types of cheeses with the Idiazábal Designation of Origin
- Recipes with Idiazábal Cheese
Those of us who enjoy the best cheeses in Spain know the variety of products that our country offers. In this context, Idiazábal cheese is a very particular cheese, due to both the milk used for its production and the maturation process. .
At Your Spanish Shop we offer you a wide variety of Idiazábal cheese, in addition, we take care of guaranteeing international shipping whenever you need it.
The qualities of Idiazábal cheese
Idiazábal Cheese is a renowned product in Spanish gastronomy, especially in the Basque Country and Navarra. This cheese has specific characteristics and conditions that make it unique:
Origin and Protected Designation of Origin (DOP): Idiazábal has the PDO, ensuring that only cheeses produced in certain geographical areas of Euskadi and Navarra, and that comply with specific production standards, can bear this name.
Type of milk: It is made exclusively with raw milk from sheep of the Latxa and Carranzana breeds, which feed on natural pastures in the mountains of the region. This milk is rich in fat and protein, which gives the cheese its characteristic flavor and texture.
Maturation: Idiazábal cheese is matured for a minimum period of two months. During this time, it develops a hard crust and an intense flavor, slightly spicy and with a smoky touch, due in part to the smoking process with noble woods that is applied to some varieties.
Texture and flavor: The cheese has a firm and compact texture, which can be somewhat grainy. Its flavor is full, slightly spicy and with a characteristic smoky aftertaste in smoked varieties.
Appearance: It has a hard rind that is pale yellow to dark brown, depending on the degree of ripening and smoking. The interior is ivory to pale yellow.
Gastronomic uses: Idiazábal is very versatile in the kitchen. It can be consumed alone, in tapas, grated on hot plates, melted into sandwiches or as part of cheese dishes.
Recognitions and awards: This cheese has won numerous international awards, which demonstrates its quality and uniqueness.
Idiazábal Cheese is a product with a rich cultural and gastronomic heritage, recognized both nationally and internationally for its quality and distinctive flavor.
The types of cheeses with the Idiazábal Designation of Origin
Idiazábal cheese, although traditionally known for its more classic version, presents variations that adapt to different palates and culinary uses. These variants are mainly defined by the maturation process and the treatment of the bark:
Natural Idiazábal Cheese: This is the purest form of Idiazábal cheese. It is characterized by its maturation without smoking, which allows the genuine flavor of the Latxa or Carranzana sheep´s milk with which it is made to stand out. It has a natural pale yellow to light brown rind and offers a rich, slightly spicy flavor.
Smoked Idiazábal Cheese: In this variant, the cheese is exposed to natural smoke from noble woods, such as beech or cherry, which gives it a different flavor and a penetrating aroma. The rind of this version is darker, tending toward a reddish brown color. The smoky flavor is a highly appreciated characteristic and makes it a popular choice for those looking for a cheese with a more intense flavor profile.
Idiazábal cheese from different maturation periods: Although the minimum maturation period is two months, there are Idiazábal cheeses that are matured for longer periods, which gives rise to more intense flavors and firmer textures. These cheeses can have more pronounced flavors and a drier texture, making them ideal for grating or eating in small portions as part of a cheese board.
Each of these types of Idiazábal Cheese offers a unique experience to the palate, showing the richness and versatility of this emblematic product of the gastronomy of the Basque Country and Navarra. Its inclusion in various recipes and pairings with wines and ciders from the region further expands the possibilities of enjoying this cheese with a Protected Designation of Origin.
Recipes and wines with which to taste Idiazábal cheese
Idiazábal Cheese, with its particular flavor and texture, is a versatile ingredient in the kitchen, being perfect for preparing various recipes.
Recipes with Idiazábal Cheese
Idiazábal toast with quince: A simple but delicious combination where the intense flavor of the cheese is balanced with the sweetness of the quince on a crispy toast.
Spinach Salad with Idiazábal: A fresh salad of spinach, walnuts, and pieces of Idiazábal, dressed with a honey-mustard vinaigrette.
Idiazábal Risotto: A creamy risotto that incorporates grated Idiazábal cheese, providing a smoky touch and an exquisite texture.
Idiazábal Croquettes: Homemade croquettes filled with melted Idiazábal cheese, a perfect mix of crunchy and soft textures.
Wine pairings
With young red wines: Young red wines, such as a Rioja or a Navarra, complement the intense and slightly spicy flavor of the Idiazábal cheese.
With aromatic whites: For smoked Idiazábal, a white wine with a certain structure and fruity aromas, such as a Chardonnay or a Rueda, can make an excellent pairing.
With sweet wines: To contrast flavors, especially in combinations with quince, sweet wines such as a Moscatel or a Sauternes can create a perfect balance.
With cider: Although it is not a wine, natural Basque or Navarrese cider is also an excellent companion for Idiazábal Cheese, especially in its smoked form.