Originally made from summer grasses and stored in the farmers huts by the fire, Idiazabal is made in the Basque region of Spain and has a slightly burnt aroma. Complements grilled meats or use in salads or with toasted bread. Taste: Rich sheep milk; buttery & aromatic; bacon & caramel. Pairings: Match with a full bodied red; Bordeux, Cabernet Sauvignon; Sherry or hard Cider. Made with raw sheep's milk and traditional rennet.