Queso Idiazabal

A Classic Spanish Smoked Ewes’ milk is similar in style to Manchego but it hails from the Basque country and is traditionally produced with the milk of Latxa or Carranzana Sheep. The smoked flavour originally resulted from the cheeses being stored in nets in the sheep herders cabins which resulted in the cheeses getting a slow smoking due to the open fires used to cook. Over time the smoked version has become both the more popular and more famous cheese.