Idiazabal is an unpasturized sheep's milk cheese produced in the Basque region of Spain. On the outside, this cheese is covered in a hard and inedible brown rind which it develops during its few months of aging. Traditionally, the wheels en harder and develop a sharper taste. This can be used as a grating cheese. When cooking with Idiazabal cheese, you have a lot of options. To spice up an old recipe, use Idiazabal in place of Manchego. Melt Idiazabal over a starchy side dish or pair it with a grilled pork entr e;e. If you want to enjoy Idiazabal as a snack or table cheese, quince jam is a highly recommended accoutrement on crusty bread. If you are looking for a wine pairing, try a red wine or a good sherry.
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