📝 About This Recipe
Hailing from the rugged landscapes of the Basque Country, Idiazabal is a sheep's milk cheese traditionally smoked over beechwood or hawthorn. This recipe guides you through a refined cold-smoking technique that imparts a deep, mahogany hue and a sophisticated campfire aroma to the buttery, nutty core of the cheese. It is a masterclass in patience and precision, resulting in a gourmet dairy staple that elevates any charcuterie board or culinary creation.
🥗 Ingredients
The Cheese
- 2 lbs Unsmoked Idiazabal Cheese (high-quality, raw Latxa or Carranzana sheep's milk wheels)
Smoking Aromatics
- 2 cups Applewood or Beechwood Pellets (for a sweet, mild smoke base)
- 3 pieces Dried Rosemary Sprigs (to add a subtle herbal undertone)
- 4 pieces Dried Bay Leaves (tossed into the wood chips for complexity)
Preservation & Finishing
- 2 tablespoons Extra Virgin Olive Oil (for light coating post-smoke)
- 1 pinch Flaky Sea Salt (for the final presentation)
- 4 cups Ice Cubes (to maintain a cold smoking environment)
👨🍳 Instructions
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1
Remove the Idiazabal wheels from the refrigerator 30 minutes before smoking to allow them to reach a uniform temperature, which helps the smoke adhere better.
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2
Prepare your cold smoke generator or a smoke tube by filling it with the applewood or beechwood pellets mixed with the dried bay leaves.
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3
Set up a two-tier system in your smoker or grill. Place a large tray filled with ice on the bottom rack; this acts as a heat sink to ensure the temperature stays below 80°F (26°C).
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4
Thoroughly pat the cheese wheels dry with a lint-free cloth or paper towel. Any surface moisture will prevent the smoke from penetrating evenly.
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5
Light the smoke generator using a torch until it is producing a steady, thin blue stream of smoke. Avoid thick, white 'billowy' smoke which can leave a bitter creosote taste.
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6
Place the cheese wheels on the upper wire rack, ensuring they are not directly over the smoke source and have at least 2 inches of space between them for airflow.
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7
Close the lid and monitor the internal temperature of the smoking chamber. If it rises above 85°F, add more ice to the bottom tray immediately.
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8
Smoke the cheese for 2 hours, then open the lid quickly to flip the wheels and rotate their positions for an even mahogany color.
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9
Continue smoking for another 2 to 4 hours depending on your desired intensity. A 4-hour total smoke time provides a classic, balanced Basque profile.
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10
Once finished, remove the cheese from the smoker. The color should be a beautiful pale amber to medium brown.
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11
Immediately wrap the cheese tightly in parchment paper, then a layer of plastic wrap. Do not eat it yet! The smoke needs time to mellow and migrate to the center.
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12
Place the wrapped cheese in the refrigerator for at least 24 to 48 hours to allow the flavors to stabilize.
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13
Before serving, unwrap the cheese and lightly buff the rind with a drop of olive oil to give it a professional, appetizing sheen.
💡 Chef's Tips
Always use a cold-smoke setup; if the cheese begins to 'sweat' or oil beads up on the surface, your temperature is too high. If you cannot find Idiazabal, a firm Manchego or a dry Pecorino makes an excellent substitute for this smoking method. Avoid using heavy woods like Mesquite, which will overpower the delicate sheep's milk flavors of the cheese. For the best flavor, allow the smoked cheese to rest in the fridge for a full week; the sharpness of the smoke softens into a creamy richness over time. Ensure your smoker is meticulously clean before starting to avoid imparting 'stale' grill flavors into the dairy.
🍽️ Serving Suggestions
Pair with a glass of crisp Basque Txakoli or a bold Rioja Reserva to balance the smokiness. Serve alongside Membrillo (quince paste) and Marcona almonds for a classic Spanish tapas experience. Shave thinly over a warm mushroom risotto to add a layer of earthy, smoky depth. Accompany with crusty sourdough bread and a drizzle of dark forest honey. Incorporate into a gourmet grilled cheese sandwich with caramelized onions and serrano ham.