Idiazábal is a DOP ewes' cheese from Pais Vasco and Navarra. It has a strong smell and a balanced, slightly spicy taste. Its shape is circular and it has a hard rind. The colour is even, varying from pale yellow to whitish grey while the smoked ones are dark brown. It is matured for at least 3 months and if it is to be smoked, this takes place at least 10 days before sale, using beech and hawthorn wood.
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