Idiazabal

Cheese Atlas — Mon, 18 Jul 2022 05:55:50 +0000

In the Basque and Navarre regions of Spain, sheep’s milk cheeses dominate. And Idiazabal might just be the best one of them all. Read on to learn how it’s made and what it tastes like.

Where does Idiazabal come from?

Idiazabal is a traditional, farmhouse, pressed uncooked cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarre regions of northern Spain. The cheese gets its name from the local village of Idiazabal.

In summer, their sheep migrate to higher pastures to graze on new grass. During those months, the artisanal cheese makers milk the sheep, make the cheese and leave it to mature for a minimum of two months.

How is Idiazabal made?

The cheese has a compact texture, with a few pinprick holes. It is dry, but not too crumbly with a pleasantly oily mouthfeel. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon.

How to serve Idiazabal

Traditionally, the locals enjoy this historic cheese on toasted bread, over salted crackers or grated in salads. Idiazabal pairs well with a simple red wine like Tempranillo, dry cider, or Saison beer.

Thank you for reading

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Roncari Blue: Spain’s Strongest Blue Cheese

Cheese Atlas — Sat, 28 Aug 2021 10:56:03 +0000

There are Spanish blue cheeses. And then, there’s Roncari Blue. Read on to learn about this strong blue cheese from Navarre and how best to serve it.

Wedge of Roncari Blue – Ametller Origen

Where is Roncari Blue from?

Roncari Blue is a blue cheese made by Quesería Navarra Enaquesa in Spain. The locals also call it Queso Azul Ronkari-Blue. Actually, it was one of the first Spanish cheeses to be granted a protected designation of origin by the PDO in 1981.

Historically, this gorgeous Spanish blue finds its roots in the Roncal Valley in Navarrese Pyrenees, Northern Spain. Furthermore, local artisanal cheesemakers use the high quality milk from Latxa sheep to make this blue cheese. Unsurprisingly, it is often referred to as the Spanish Roquefort.

How is it made?

The cheesemaker adds Penicillium roqueforti to pasteurised sheep’s milk and then wraps the formed wheels in foil. Moreover, the foil prevents a natural rind from forming around the cheese. It also maintains a relatively high moisture content. The affineur then matures the wheels for up to 4 months.

Overall, the Penicillium mould imparts sparse pockets of greyish-green mould across the loosely packed creamy pâte.

Besides, the cheese has a wild barnyard aroma and a strong savoury, spicy flavour with a delicate sweet finish.

How to serve Roncari Blue

Enjoy this robust blue with some tart fruit and a glass of Moscato or Port. Bonus points if you can find a wine from the Navarre region.

The post Roncari Blue: Spain’s Strongest Blue Cheese appeared first on Cheese Atlas.

Navarre Archives | Cheese Atlas