Idiazabal is a traditional farmhouse raw milk cheese made in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denominacion de Origen) in 1987.
It has a smooth, hard natural rind that is pale yellow to amber in color. The cheese has a compact texture, dry but not crumbly, and feels pleasantly oily in the mouth. The taste of the cheese is reminiscent of burnt caramel and bacon. It pairs well with red wine and cider.