Smoked Idiazabal D.O.P.

Smoked Idiazabal D.O.P.

£7.25

Details

In summer, the sheep migrate to higher pastures to graze on the blossoming, new grass. During this time, the artisanal cheese makers milk the sheep, make the cheese and leave it in the rafters to mature for a minimum ripening of 2 months. At the end of summer when the cheese makers return back to the lowlands with their sheep, the cheese has ripened next to the fire places giving it it's characteristic smokey flavour.