Iberico with Chorizo and Tomatoes on toast

I - J

Iberico

Iberico or Queso Iberico is a hard Spanish cheese produced in Central Spain. Its shape, size, and herringbone patterned rind most closely resembles Manchego. Iberico, however, is made from a blend of cow’s, sheep’s, and goat’s milk.  It is aged for approximately 6 to 12 months and develops an ivory colored pate that is slightly oily. Its flavor has the components off all three types of milk and it rich, nutty, and slightly sweet. Its texture is dense and bold.

Country: Spain

Region: Central Spain
Texture: Firm
Type of Milk: Cow, Goat, Sheep
Aging time: 6 to 12 months
Pasteurized: Both versions are available


Idiazabal

Idiazabal is an unpasteurized, smoked sheep's milk cheese that comes from the Basque country in Spain. The milk for this cheese comes only from the Lacha breed of sheep. It is aged for two to five months and smoked for a distinct flavor. The smoking process of this cheese was discovered by chance by the Basque shepherds who stored the cheeses in their huts. During the cold months, the smoke from the fires in fireplaces circulated throughout the huts andeventually permeated the cheese, giving it a new flavor that the shepherds preferred. The cheeses manufactured are smoked with white beam, cherry wood, or oak. This Spanish cheese has a rich, buttery and nutty flavor with undertones of smoke and acid.

Country: Spain

Region: Basque Country
Texture: Firm
Type of Milk: Sheep
Aging Time: 2-5 Months
Pasteurized: No