Juan Miguel Gascue has been making sheep’s milk cheese on his farm, Gaztandegi Dorrea since 1984. Located in the Basaburua valley, within the Navarro Mountain range in northern Spain, the Gascue family uses the milk of Latxa sheep, a native breed that produces small quantities of extremely rich milk. Herbaceous, grassy, and nutty, the wheels are smoked over beech wood, which gives a strong aroma reminiscent of grilling meat. Pair with quince jelly and a Rioja.
Idiazabal Alain
- Size
-
- 2 1/2 lbs
- Cheese Type
- Aged Pressed
- Texture
- Firm
- Milk
- Sheep
- Milk Treatment
- Raw
- Rind
- Natural
- Coagulant
- Traditional
- Aging
- 3 months
- Producer/Affineur
- (Gaztandegi Dorrea) Juan Miguel Gascue
- Location
- Navarra, Spain
- Retail Pack
- No