Idiazabal *Third of a Pound*

Idiazabal, Third of a Pound

A raw sheep's milk cheese from Spain, smoked and aged, with the compact paste and pinprick holes of a well made Idiazabal. It is dry without being crumbly and feels pleasantly oily on the tongue, and the rind still carries the marks of the wooden moulds it drained in.

Why you'll love it

• Raw sheep's milk — unpasteurized sheep milk gives the density and sweetness this cheese is known for.
• Smoked, not smoked out — the smoke comes from storage near fireplaces, sweet and aromatic rather than harsh.
• Burnt caramel and bacon — the flavor turns savory and faintly sweet, closer to cured meat than to dairy.
• Pleasantly oily — dry to the touch but rich in the mouth, with a lingering finish.
• Rind with history — the wooden mould marks are still visible on the outside of the wheel.

How to enjoy Pair it with a red wine or dry cider, or set it out with membrillo and Marcona almonds. A few shavings over beans or grilled vegetables is a good shortcut to dinner.

Smoke, sheep's milk and salt in one firm package, and one of the most distinctive cheeses on the counter.