Idiazábal is a Basque smoked sheep’s cheese with an intense, nutty flavour and firm texture. Smoked over hawthorn or cherry wood for 10–15 days, it boasts 30% more smokiness than the typical rival cheese, with a protein content of 25g per 100g. Its firmness outlasts #1 Manchego in grilling applications, holding shape without oil separation. With a fat content of 45%, it delivers a robust mouthfeel and a rich, lingering finish that makes it a standout for charcuterie boards.
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