Idiazabal, an ancient flavor
Thanks to shepherds, cheesemakers and professionals in the sector, we can enjoy Idiazabal cheese, named after the village of the same name, located in the Goierri region. Idiazabal cheese is a natural product of high quality and recognized value, declared European Gastronomic Heritage.
As old as the world, Idiazabal cheese has been produced for thousands of years. It is a cured cheese with a minimum ripening period of 2 months, made exclusively with pure milk from Latxa and Carranzana sheep, native breeds with peculiar characteristics.
Small and rustic, they graze practically every day of the year, and produce a limited but high quality quantity of milk.
This unique and delicious cheese is smoked and unsmoked, according to the gastronomic tradition of the different valleys, and has a penetrating flavor of ripened milk, rennet and smoke that makes it exquisite on the palate.
Thanks to shepherds, cheesemakers and professionals in the sector, we can enjoy Idiazabal cheese, which owes its name to the village of the same name, located in Goierri.
Idiazabal cheese is a natural product of high quality and recognized value, declared European Gastronomic Heritage. For more than 8,000 years it has been made in an artisan way, with hardly any variations, resulting in this appreciated mature cheese of pressed paste whose weight ranges between 1 and 3 kilos.
The best cheese
In October, the Euskal Herria Shepherd's Cheese Championship is held in the town of Idiazabal, where the best cheeses are chosen. In addition, the day is completed with numerous activities such as the exhibition of agricultural machinery, livestock and sale of products from the farmhouses. There is also an exhibition of Basque rural sports, music... and, of course, a demonstration of Idiazabal de Pastor-Artzai Gazta cheese making.
If you can, don't miss
the cheese contest of
Euskal Herria, in October
Cheese Interpretation Center
Those who want to learn more about its production can discover the secrets of the designation of origin of this cheese by visiting the interpretation center located in Idiazabal. Through the different spaces, the visitor will learn about how the shepherds live and learn more about the breed of sheep from whose milk this delicious cheese is made. They also offer visits to a cheese factory to learn about the artisanal production process.
Interpretation and cheese tasting center
Kale Nagusia 37 - Bajo 20123 Idiazabal (Gipuzkoa)
T.: 943 188 203 info@idiazabalturismo.com
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