I don’t think I’ve ever seen it on a restaurant’s cheese menu and it’s not available at Publix, but, despite its elusiveness, Idiazábal is a really versatile and easy to love sheep’s milk cheese.
Hailing from Spain’s Basque region, Idiazábal has a rich, nutty and buttery flavor and a firm texture similar to that of more well-knowns like Roncal and Manchego. With a waxy, mold-free rind, Idia (we’re on a nickname basis) is a looker. It’s also a super grater and melts decently, making it a natural pair for other foods. Compared to France, Italy and Switzerland, Spain only has a handful of name controlled cheeses, and Idiazábal is one of them. As such, it’s gradually increasing in US availability, but still has a little way to go to catch up with BMOC Manchego. Ask your friendly cheese monger about it and they may be able to procure some for you.
During production, the cheese wheels are lightly smoked over beechwood, hawthorn, or cherry wood for 10 days, imparting a slightly smoky quality that also reads as a little burnt. I’m no expert in the beverage department, but I think this one would pair well with full-bodied reds, like Merlot. And, as usual, you could…
Try it:
Shredded and sprinkled on scrambled eggs
In wedges, served alongside a paella
Melted over a baked potato
Sliced and pressed with ham or pork on a Cuban sandwich
1 comments:
idiazabal is like the "it" cheese in new york right now. you are the perez hilton of cheese- always with your finger on the pulse of cool.
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