Idiazabal

Many years ago, I had the good fortune of being introduced to the wonders of Spanish wine, food and culture by a good friend who had lived in Spain. In appreciation of all things Spanish and tasty, I am highlighting a long running favorite cheese of mine, Idiazabal. This name controlled, raw sheep's milk cheese hails from the Basque region where it has been well-crafted for many generations. In the old days, the sheep enjoyed a lush diet from high mountain pastures and the resulting cheese got its distinctive balsamy and smoky taste because of the shepherd's habit of storing the cheese in stone chimneys in their cramped mountain huts. Today the cheeses are still crafted in the old way but now the smoking process is done intentionally using hardwoods creating the distinctive taste that has maintained its well-deserved, highly acclaimed status throughout Spain. Idiazabal pairs beautifully with all manner of fruits, ham, salami, olives, nuts, crusty breads and red Navarra wines.