Dish

Idiazábal marinado al romero

Marinated Idiazabal Cheese Casserole with Rosemary

Idiazábal marinado al romero is typically aged for 2-6 months and has a yellowish-orange color. The cheese is often marinated in olive oil and rosemary, which adds to its flavor and aroma. It is high in protein and calcium, but also high in fat and sodium. Idiazábal marinado al romero is not suitable for those with lactose intolerance or milk allergies and should be consumed in moderation.

European cuisine› Mediterranean cuisine› Spanish cuisine

Cheese Dish

Origins and history

Idiazábal marinado al romero is a traditional cheese from the Basque Country in Spain. It has been made for centuries by local farmers and cheesemakers. The cheese is named after the town of Idiazábal, where it was first produced.

Dietary considerations

This cheese is not suitable for those with lactose intolerance or milk allergies. It is also high in fat and sodium, so should be consumed in moderation.

Variations

There are many variations of Idiazábal cheese, including smoked and unsmoked versions. Some producers also add other herbs and spices to the cheese for added flavor.

Presentation and garnishing

To enhance the flavor of Idiazábal marinado al romero, try serving it with a drizzle of honey or balsamic vinegar. It can also be melted and used as a topping for baked potatoes or roasted vegetables.

Tips & Tricks

When storing Idiazábal marinado al romero, wrap it in wax paper or parchment paper and store it in the refrigerator. Take it out of the refrigerator 30 minutes before serving to allow it to come to room temperature and enhance its flavor.

Side-dishes

Idiazábal marinado al romero pairs well with crusty bread, olives, and cured meats. It can also be used as a topping for pizzas and grilled sandwiches.