Idiazábal (cheese)
| Idiazabal | |
|---|---|
| country |  Spain
|
| region | Álava , Vizcaya , Guipúzcoa and Navarre |
| Type of cheese | Hard cheese |
| Milk supplier | sheep |
| description | |
| shape | wheel |
| Bleed | More homogeneous, ivory to straw yellow, with a few small holes of irregular shape. The texture is slightly elastic, firm and somewhat
grainy. |
| bark | Hard, smooth bark, pale yellow or dark brown in color |
| Ripening time | min. sixty days |
| Nutritional information | |
| Fat content | at least 45% FiTr. |
| Legal information | |
| protected term | PDO |
| Ordinance on protection | Official Journal of the European Union C 297/14 of 8 September 2017 |
| Geographical area | |
Idiazábal [ iðia'θaβal ] is a Spanish hard cheese with a protected designation of origin ( Denominación de Origen Protegida , DOP ). In 1998 Idiazábal was one of only seven Spanish cheeses that were protected.
The Idiazábal cheese comes from the Basque Country and Navarre . The name of the town Idiazábal in the Basque province of Gipuzkoa was chosen to give the cheese its name because it represents the geographical center of the product area.
It is made from unpasteurized sheep's milk from the Latxa and Carranzana breeds . It is a light to medium-spicy hard cheese, which is produced in an unsmoked version and a version smoked over beech or hawthorn wood. The smoked version can be recognized by its dark brown color, while the unsmoked cheese rind is pale yellow. A cheese loaf weighs at least 1 kg, with a permissible height of 8 to 12 cm and a diameter of 10 to 30 cm. The minimum content of fat i. Tr. is 45%.
Every year a cheese tasting takes place in Ordizia in Gipuzkoa , in which a jury selects the best Idiazábal cheese. Half a cheese is eaten during the tasting, the remaining half of the cheese is auctioned at the same place among restaurants and other bidders and usually reaches prices in the order of over € 5,000.
Web links
- Website of the Regulatory Authority of the Designation of Origin Queso Idiazabal (Basque, Spanish)
- Cheese museum in Idiazabal, Gipuzkoa (Basque, Spanish)
Individual evidence
- ↑ Bernard Nantet, Patrick Rance, Françoise Botkine, Ninette Lyon, Jean Claude Ribaut, Loisue Brody (design), Jean-Pierre Dieterlein (photos), Beate Felten (transl.), Birgit Lamerz-Beckschäfer (transl.): Alles Käse! The best varieties in the world. Dumont, Cologne 1998, ISBN 978-3-7701-4609-3 , p. 50.
- ↑ Bernard Nantet, Patrick Rance, Françoise Botkine, Ninette Lyon, Jean Claude Ribaut, Loisue Brody (design), Jean-Pierre Dieterlein (photos), Beate Felten (transl.), Birgit Lamerz-Beckschäfer (transl.): Alles Käse! The best varieties in the world. Dumont, Cologne 1998, ISBN 978-3-7701-4609-3 , p. 213.
- ↑ Articles of Origin Queso Idiazabal
- ↑ Directo al paladar: El queso Idiazabal ganador del 34 concurso de Ordizia
- ↑ Diario Vasco: Pagan 6,200 euros por el medio queso ganador del concurso de Ordizia