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Smoked Idiazabal is an exquisite sheep cheese hailing from Basque Country in Spain—the Basque version of Manchego, if you will. It is smoked over local woods at the end of the two-month curing process to impart a subtle smokiness that never overpowers the buttery flavours of the paste. Great as a snacking cheese or a salad topping, you can dress up this Smoked Idiazabal by skewering cubes between cherry tomatoes or peppadews, or marinating it briefly in a nice olive oil with chilli and fresh rosemary.
Spain/Chilled – 150g
