Only logged in customers who have purchased this product may leave a review.
Idiazabal DOP artisan smoked cured sheep´s cheese, wheel
€ 65,00
Milk
Sheep
Weight
1.5 kg
Milk Treatment
Raw
Texture
Firm
Aging
Cured
(Curado)
Flavour
Medium
Appellation of Origin (DOP / IGP):
Idiazabal
AWARDS:
2012 Gold
Drinks Pairing Suggestions:
Food Pairing Suggestions:
Orexa Idiazabal DOP artisan cheese won the gold medal at the 2012 World Cheese Awards, the most prestigious cheese competition in the world.
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.
Orexa Idiazabal DOP artisan cheese won the gold medal at the 2012 World Cheese Awards, the most prestigious cheese competition in the world.
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 milk from latxa sheep, rennet, ferment and salt. Preservative: Lysozyme (derived from egg).
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):
Ideally, keep refrigerated between 3º - 8°C.
Producer: Oihan Txiki Kooperativa Orexa
Reviews
There are no reviews yet.