📝 About This Recipe
Hailing from the rugged mountains of the Basque Country and Navarre, Idiazabal is a legendary pressed sheep's milk cheese defined by its rich, buttery texture and hauntingly delicate smoke. This recipe honors the ancient tradition of the Latxa shepherds, utilizing unpasteurized milk and a cold-smoking process over noble woods to create a complex profile of toasted nuts and mountain herbs. It is a masterpiece of dairy craft that captures the essence of the Spanish terroir in every golden, smoky slice.
🥗 Ingredients
The Dairy Base
- 20 liters Raw Sheep's Milk (Preferably Latxa or Carranzana breed; must be very fresh)
- 1/4 teaspoon Mesophilic Starter Culture (Type MA 11 or similar)
- 5 ml Liquid Animal Rennet (Diluted in 50ml non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup water (optional, helps curd set))
The Brine
- 1 kg Non-iodized Sea Salt (For a saturated brine solution)
- 4 liters Water (Filtered and chilled)
The Smoking Elements
- 2 cups Hawthorn Wood Chips (Traditional; can substitute with Cherry or Beech)
- 1 handful Dried Oak Leaves (For aromatic complexity)
👨🍳 Instructions
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1
Slowly heat the raw sheep's milk in a heavy-bottomed stainless steel vat to 30°C (86°F), stirring gently to ensure even heat distribution.
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2
Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir in using an up-and-down motion. Cover and let ripen for 30-45 minutes.
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3
Add the diluted calcium chloride (if using) and the diluted rennet. Stir for 1 minute, then 'still' the milk with a slotted spoon. Cover and maintain temperature for 40-60 minutes until a 'clean break' is achieved.
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4
Cut the curd into small cubes, roughly the size of a grain of rice (3-5mm). This small cut is essential for the firm texture of Idiazabal.
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5
Slowly increase the temperature to 37°C (98.6°F) over a period of 30 minutes while stirring constantly. The curds will shrink and become springy.
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6
Allow the curds to settle at the bottom of the vat for 10 minutes. Pitch the curds into cylindrical molds lined with cheesecloth, pressing down firmly with your hands to remove initial whey.
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7
Place the molds in a cheese press. Press at 10kg for 2 hours, then flip the cheese, replace the cloth, and press at 20kg for another 6-8 hours (overnight).
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8
Remove the cheese from the molds and submerge in the saturated brine solution for 12 hours per kilogram of cheese. Flip halfway through.
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9
Remove from brine and pat dry. Place in a curing room at 10-12°C (50-54°F) with 80% humidity for at least 2 months. Turn the wheels daily for the first week, then twice weekly.
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10
After 2 months of aging, prepare your cold smoker. The temperature must not exceed 25°C (77°F) to prevent the fat from melting.
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11
Smoke the wheels using Hawthorn or Beech wood for 6 to 8 hours until the rind takes on a signature pale amber or golden-brown hue.
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12
Return the smoked cheese to the aging room for an additional 2-4 weeks to allow the smoke flavors to permeate the paste and mellow out.
💡 Chef's Tips
Always use the highest quality sheep's milk available; the high fat and protein content are what give Idiazabal its characteristic 'tearing' texture. Ensure the cold smoke is truly cold—if the cheese starts to 'sweat' oil, your smoker is too hot and the texture will become grainy. If you cannot find Hawthorn wood, Cherry wood provides a similarly sweet and delicate smoke profile that doesn't overpower the milk. Maintain strict humidity control during aging; if the rind cracks, the cheese will dry out too quickly and lose its buttery heart.
🍽️ Serving Suggestions
Serve thin wedges at room temperature with a side of Membrillo (sweet quince paste) and walnuts. Pair with a crisp, slightly effervescent Txakoli wine or a dry Basque cider. Grate over hot mushroom risotto or pasta to add a sophisticated smoky depth. Include on a charcuterie board alongside salty Jamón Ibérico and Marcona almonds.