“After several centuries of evolution and with the help of modern technology to ensure proper hygiene, Basque sheepherders continue to make excellent cheeses, the quality of which has now transcended the valleys of its birthplace.

Idiazabal, the seat of a long Goierri valley stretching from Alava and Navarra to Gipuzkoa, lends its generic name to a DO product (denominación de origin mark of authenticity and control).

The milk that goes into Idiazabal DO cheeses comes from Basque sheep, although not always from Gipuzkoan. Today milk from Bizkaia, Alava and Navarra is also used to make Idiazabal cheese. Only “Latxa” sheep’s milk can be used in the Idiazabal DO, making creamy cheeses with hints of hazelnut, walnut and the unique flavor of the milk itself.”

Cheese making: Idiazabal and Ordizia – EiTB Ingles News.

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