Idiazabal cheese
Its smell is intense and
penetrating and its flavour
slightly spicy, balanced and
intense. It is made with
sheep's milk from the Lacha
(Latxa) and Carranzana
breeds. It is cylindrical in
shape, the rind is hard and an
even colour, from pale yellow
to whitish grey. The maturing
period, never less than 90
days, is decisive for is
manufacturing. During this
time, it is turned and cleaned
as necessary.