Ingredient
Cheese, idiazabal
The Basque Treasure
Idiazabal cheese is made from raw sheep's milk and is aged for a minimum of two months. It has a firm, compact texture with a natural rind. The cheese is pale yellow to amber in color and has a rich, smoky flavor with hints of caramel and nuts. It is commonly enjoyed on its own, melted on bread, or used in various dishes like salads, stews, and tapas.
Origins and history
Idiazabal cheese originates from the Basque Country in northern Spain. It has a long history dating back to the medieval times when shepherds in the region began producing it. The cheese is deeply rooted in Basque culture and is an integral part of their culinary heritage.
Nutritional information
Idiazabal cheese is a good source of protein, calcium, and phosphorus. It is also rich in vitamins A and D. However, it is high in saturated fat and should be consumed in moderation.
Allergens
Idiazabal cheese is made from sheep's milk, so individuals with dairy allergies or lactose intolerance should avoid it.
How to select
When selecting idiazabal cheese, look for a firm texture and a natural rind. The cheese should have a pleasant, smoky aroma. Avoid cheeses with an overly strong or unpleasant smell, as it may indicate spoilage.
Storage recommendations
To maintain the freshness and quality of idiazabal cheese, store it in the refrigerator at a temperature between 35°F and 45°F (2°C and 7°C). Keep it wrapped in wax paper or cheese paper to allow it to breathe. Avoid storing it in plastic wrap, as it can cause the cheese to sweat and affect its flavor.
How to produce
Idiazabal cheese is traditionally produced by shepherds in the Basque Country. To make it at home, you would need raw sheep's milk, rennet, and salt. The milk is heated, rennet is added to coagulate it, and then the curds are pressed and aged for a minimum of two months.
Preparation tips
Idiazabal cheese can be enjoyed on its own, served with crusty bread, or melted on top of dishes like salads, stews, and tapas. It pairs well with fruits, nuts, and cured meats. It can also be grated and used as a topping for pasta or added to omelets for a smoky twist.
Culinary uses
Idiazabal cheese is commonly used in Basque cuisine, where it is enjoyed in various dishes like pintxos (Basque tapas), salads, stews, and grilled sandwiches. It is also popular in Spanish cuisine and can be found in cheese boards or served alongside cured meats and olives.
Availability
Idiazabal cheese is primarily available in the Basque Country in northern Spain. It can also be found in select gourmet stores or specialty cheese shops around the world.
More ingredients from this category » Browse all
Cheese, cheddar
"The King of Cheeses: Unveiling the Richness of Cheddar"
Cheese, leyden
The Dutch Delight: Unveiling the Savory Secrets of Leyden Cheese
Cheese, aged graviera
Savory Greek Delight
Cheese, castelmagno
The King of Piedmont: Castelmagno Cheese
Cheese, montasio
The Alpine Delight: Exploring the Richness of Montasio Cheese
Cheese, roncal
The Quintessential Spanish Delight: Roncal Cheese
Cheese, schabziger
The Alpine Secret: Unveiling the Tangy Delights of Schabziger Cheese
Cheese, iberico
The Quintessential Delight: Exploring the Richness of Iberico Cheese
Cheese, samsoe
The Savory Delight: Unveiling the Secrets of Samsoe Cheese
Cheese, murcia
The Tangy Delight: Murcia Cheese
Cheese, lincolnshire poacher
Lincolnshire Poacher: The King of British Cheeses
Cheese, evora
Evora: A Portuguese Delight
