Idiazabal

This is the signature farmhouse cheese of the verdant Basque hills. In the past it was produced by shepherds using lamb rennet and hung to drain on chimneys to acquire a smoky character. Made from the raw milk of the long-fleeced Latxa and Carranzana sheep, Idiazábal has a somewhat dense, buttery texture and a flavor that’s rich, nutty, and faintly piquant. Most Idiazábal available in this country is lightly smoked (usually over a local wood, such as hawthorn), which gives it a special rustic appeal. Fabulous for melting (try it in the Creamy Basque Smoked Cheese Risotto), Idiazábal is delicious on a piece of grilled country bread teamed with a sweet-smoky piquillo pepper. Or have it for dessert with a pear compote (such as the topping for the Blue Cheese & Pear Tart.