Idiazabal cheese
E627088
Idiazabal cheese is a traditional Basque and Navarrese hard cheese made from raw sheep’s milk, known for its smoky, nutty flavor and protected designation of origin status.
Statements (46)
| Predicate | Object |
|---|---|
| instanceOf |
Basque cuisine dish
ⓘ
cheese ⓘ |
| agingTime | minimum 2 months ⓘ |
| averageWeight | 1 to 3 kilograms ⓘ |
| coagulationType | enzymatic coagulation ⓘ |
| color | pale yellow ⓘ |
| countryOfOrigin | Spain ⓘ |
| crustEdibility | rind usually inedible ⓘ |
| curdType | pressed curd ⓘ |
| fatContent | high fat cheese ⓘ |
| hasCertification |
PDO
NERFINISHED
ⓘ
Protected Designation of Origin NERFINISHED ⓘ |
| legalProtection | EU Regulation on PDO and PGI products NERFINISHED ⓘ |
| madeFromMilkOf | sheep ⓘ |
| milkTreatment | raw milk ⓘ |
| namedAfter | Idiazabal NERFINISHED ⓘ |
| originCountrySubdivision |
Autonomous community of the Basque Country
NERFINISHED
ⓘ
Chartered Community of Navarre NERFINISHED ⓘ |
| PDORegion |
Basque Country
NERFINISHED
ⓘ
Navarre NERFINISHED ⓘ |
| PDOStatusGrantedBy | European Union NERFINISHED ⓘ |
| PDOStatusYear | 1987 ⓘ |
| primaryBreedUsed |
Carranzana sheep
NERFINISHED
ⓘ
Latxa sheep ⓘ |
| productionMethod | unpasteurized milk cheesemaking ⓘ |
| regionOfOrigin |
Basque Country
NERFINISHED
ⓘ
Navarre NERFINISHED ⓘ |
| rindColor | yellowish brown ⓘ |
| rindType | natural rind ⓘ |
| servingForm |
slices
ⓘ
wedges ⓘ |
| servingTemperature | room temperature ⓘ |
| shape | cylindrical ⓘ |
| smoked | often smoked ⓘ |
| smokingMaterial |
beech
ⓘ
cherry wood ⓘ hardwood ⓘ |
| texture | hard ⓘ |
| typicalAroma |
sheep milk aroma
ⓘ
smoky aroma ⓘ |
| typicalFlavor |
nutty
ⓘ
smoky ⓘ |
| typicalPairing |
cider
ⓘ
red wine ⓘ |
| typicalUse |
grating cheese
ⓘ
table cheese ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.