Indulge In Idiazabal: Elevate Your Meals With This Cheese

Idiazabal cheese is a traditional, farmhouse, hard cheese made from the raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. It has a nutty, buttery, and smoky flavour and is usually unsmoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is often eaten fresh with quince jam and pairs well with red wine and cider. If aged longer, it becomes firm, dry, and sharp and can be used for grating. The cheese can be smoked using beech or alder wood, which gives it a drier and stronger flavour.

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Idiazabal cheese and quince jam

Idiazabal cheese is a traditional, farmhouse, hard cheese made from the raw milk of Latxa or Carranza sheep in the Basque Country and Navarre regions of northern Spain. It is a semi-hard, pressed cheese with a characteristic smoky flavour and a cylindrical form. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavour. If aged longer, it becomes firm, dry and sharp and can be used for grating.

Idiazabal cheese is typically served as a table cheese, either on its own or accompanied by bread, crackers, or fruit. It pairs well with red wines, particularly those with bold, fruity flavours, and cider.

A traditional Basque dessert combines Idiazabal cheese with quince jam and walnuts. The quince jam and walnuts complement the nutty, buttery flavour of the cheese, creating a unique and special taste.

To create this dessert, simply serve a portion of Idiazabal cheese with a small dish of quince jam and a handful of walnuts on the side. The cheese can be enjoyed as is, or grated over pasta or melted on top of toast. For a more substantial dish, consider adding some Iberico or Serrano ham, chorizo, or Spanish olives to create a cheese platter showcasing the flavours of Spain.

When purchasing Idiazabal cheese, look for the prestigious Idiazabal label, which indicates that the cheese adheres to the traditional manufacturing regulations and is produced in the Basque Country.

Grated Idiazabal

When grated over pasta, Idiazabal can be paired with nuts and dried fruits such as raisins, almonds, or walnuts, which complement the nutty undertones of the cheese. The cheese can also be grated over a Spanish tortilla, a traditional dish from the Basque Country made with eggs, potatoes, and onions. For a lighter meal, grated Idiazabal can be sprinkled over a salad, adding a creamy texture and a smoky flavour.

For a more indulgent option, Idiazabal can be grated and melted on top of toast for a savoury twist on French toast. The cheese can also be used as a topping for baked dishes such as casseroles or lasagne, adding a creamy texture and a rich flavour. When grated, Idiazabal can also be used as a garnish for soups or stews, adding depth and complexity to the dish.

In addition to its culinary uses, grated Idiazabal can also be used as a table cheese, served as part of a cheese course or cheese board. The cheese pairs well with a variety of Spanish wines, such as Rioja or Ribera del Duero Red Wines, which complement the intense, smoky profile of the cheese. For a lighter pairing, Idiazabal can be enjoyed with a crisp Albariño or a Spanish Cava.

Idiazabal cheese with walnuts

Idiazabal cheese is a traditional, farmhouse, hard cheese made from raw milk from Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. It has a nutty, buttery flavour and is often eaten fresh with quince jam or paste. When aged longer, it becomes firm, dry and sharp and can be grated over pasta, salads, or Spanish omelettes.

Idiazabal cheese pairs well with nuts, including walnuts, raisins, and almonds, which enhance the cheese's nutty undertones. A typical dessert in the Basque Country is local cheese with quince paste and walnuts on the side. The combination of flavours gives it a special taste.

Idiazabal cheese also goes well with fruit jams, honey, or apple sweet for a delightful contrast. It can be enjoyed on its own, thinly sliced, or grated over your favourite dishes. It is also commonly paired with red wine and cider.

When making Idiazabal cheese, the milk used must be whole unpasteurized, with a minimum of 6% fat. The milk coagulates at a temperature of 25 to 35 °C (77 to 95 °F) with the addition of natural lamb curd, resulting in a compact curdle after 30 to 45 minutes. The curds are then cut to obtain rice-sized grains, which are reheated to 34 to 38 °C (93 to 100 °F). The reheating temperature can be increased to 40 to 45 °C (104 to 113 °F) if the coagulation occurs at higher temperatures. The reheated and shrunken paste is then dehydrated and placed in moulds, where it may be seasoned before pressing.

The salting process involves rubbing the rind with dry salt or immersing the cheese in highly salted water for 24 hours. Finally, the cheeses are aged under cold and humid conditions for at least two months, avoiding mould. The optional smoking process occurs at the end of the aging process, using various types of wood such as beech, birch, cherry, or white pine. The intensity of the smoked flavour depends on the type of wood and the length of smoking.

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Idiazabal cheese and wine

Idiazabal cheese is a traditional, farmhouse, hard cheese made from the raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. The cheese is named after the village of Idiazabal, and it received its Spanish Denominacion de Origen (D.O.) in 1987. The Denomination of Origin defines the basic regulations for the product's manufacture.

The process of making Idiazabal cheese begins with gently heating around seven liters of whole sheep's milk, raw and unpasteurized, to 30ºC in stainless steel tanks. Natural rennet is added to the milk, and after about 30 minutes, a compact curd is obtained. The curd is then cut into pieces the size of a corn kernel or rice grain, and the temperature is raised to 37ºC. Once the curd and cheese have hardened, the heating is stopped, and the curd is placed into molds, where it is pressed to extract the remaining whey. The cheese is then aged for at least two months, sometimes longer, and the optional smoking step takes place at the end of the aging process. The smoking adds a characteristic smoky flavor to the cheese, resulting in a drier and stronger cheese with a pleasant aroma. The type of wood and length of smoking will impact the final organoleptic characteristics of the cheese.

Idiazabal cheese has a nutty, buttery flavor and is often eaten fresh with quince jam. As the cheese ages, it becomes firmer, drier, and sharper, and can be used for grating. The cheese is cylindrical in shape, with a closed, smoked, waxy rind that is inedible. The rind of artisanal cheeses may be engraved with drawings or symbols characteristic of Basque culture. The interior of the cheese is compact, with a beige or pale yellow color, and may have pin-head size holes.

When it comes to wine pairings, Idiazabal cheese pairs well with red wine. The smoky, buttery, and nutty flavors of the cheese complement the wine, creating a harmonious tasting experience. The wine's tannins can help to balance the richness of the cheese, while the fruit notes in the wine can enhance the sweetness of the cheese's nutty and caramelized flavors. In addition to red wine, Idiazabal cheese also goes well with cider. When enjoying Idiazabal cheese with wine, consider serving the cheese at room temperature to allow the full range of flavors to come through.

Idiazabal cheese and cider

Idiazabal cheese, a traditional Spanish farmhouse cheese, is made from the raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. It is a hard cheese with a distinctive, robust, smoky, nutty, and buttery flavour. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is usually unsmoked, but the smoking process, which is done at the end of the ageing process, gives it a characteristic smoky flavour. The intensity of the smoked qualities depends upon the type of wood and length of smoking. The cheese is aged for a few months and develops a nutty, buttery flavour, and is often eaten fresh with quince jam. If aged longer, it becomes firm, dry, and sharp and can be used for grating.

Idiazabal cheese pairs well with cider and red wine. The cider cuts through the strong, buttery, nutty, and slightly acidic flavour of the cheese, creating a balanced taste. The dryness of the cider also helps to balance the moistness of the cheese. When pairing Idiazabal cheese with cider, it is best to choose a dry cider with a strong, tangy flavour. This will complement the cheese's robust flavour without overwhelming it.

When serving Idiazabal cheese with cider, it is recommended to allow the cheese to come to room temperature before serving to enhance its flavour. The cider should be chilled, and the glassware should be chosen based on the type of cider being served. For a more elegant and refined presentation, a stemmed glass can be used, while a traditional cider glass or mug can be used for a more casual setting.

To create a well-rounded and flavourful cheese and cider pairing, consider adding complementary ingredients or condiments. For example, serving the Idiazabal cheese with a slice of crusty bread or a cracker, along with a small dish of quince jam or chutney on the side, can enhance the tasting experience. Additionally, a few nuts or dried fruits, such as walnuts or apricots, can provide a nice contrast in texture and flavour.

In conclusion, Idiazabal cheese and cider is a delicious combination. The cheese's robust flavour and texture are complemented by the dryness and tanginess of the cider, creating a harmonious pairing. By allowing the cheese to reach room temperature, selecting an appropriate cider, and adding complementary ingredients, one can fully enjoy the unique flavours that Idiazabal cheese and cider have to offer.

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