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Artisan Idiazabal cheese
N03BZ-115
New product
The curing of Idiazabal cheese is produced with raw milk from Latxa sheep in the Petxenekoborda hamlet in the municipality of Sunbilla in Navarre. A smoked cheese with high quality and slightly spicy flavor.
Served in units of 1 kg approximately.
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Data sheet
| Weight | 1 kg aprox |
| Milk | Sheep |
| Mature period | Mínimo de 2 meses |
| Flavour intensity | Medium to strong |
| Geographical area | Navarra |
| Country | España |
| Pairing | Vinos blancos y tintos jóvenes. Y cómo no el Txacoli |
| Curdling agent | Natural |
| Kind of milk | Raw |
| Format | Unit |
More info
Artisan Idiazabal cheese
The Lizun cheese factory located in the Caserío Petxenekoborda is located on the slopes of Monte Mendaur. It produces its Endara cheese from the milk of sheep herds of Baztán, Bertizarana and Maldaerreka.
The cheese factory Lizun has obtained seven years of the award to the quality and regularity of the D.O. Idiazabal.
A Cabrales cheese for 11,000 euros! 
The ten best Spanish sheep cheeses