📝 About This Recipe
Hailing from the rugged mountains of the Basque Country and Navarre, Idiazábal is a prestigious D.O.P. cheese crafted exclusively from the raw milk of Latxa and Carranza sheep. This recipe celebrates its distinctive smoky profile and buttery texture by pairing it with traditional 'Membrillo' and warm, spiced nuts. It is an authentic representation of Spanish craftsmanship, offering a complex balance of salt, smoke, and sweetness that defines the northern Spanish table.
🥗 Ingredients
The Cheese
- 300 grams Queso Idiazábal (Smoked) (Look for the 'Artzai Gazta' seal; ensure it is at room temperature)
Sweet Accompaniments
- 150 grams Dulce de Membrillo (Quince Paste) (Sliced into 1/4 inch thick rectangles)
- 1 small piece Honeycomb (Optional, for floral sweetness)
Spiced Walnuts
- 1 cup Walnut halves (Raw and unsalted)
- 1/2 teaspoon Pimentón de la Vera (Smoked Paprika) (Use the 'Dulce' or sweet variety)
- 1 tablespoon Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1/4 teaspoon Sea salt (Flaky variety like Maldon)
- 1 teaspoon Honey (To glaze the nuts)
The Bread and Garnish
- 1 loaf Rustic Baguette or Sourdough (Sliced into thin rounds)
- 2 sprigs Fresh Rosemary (For aromatic plating)
- 6 pieces Dried Apricots (Thinly sliced)
- 1 small bunch Green Grapes (Chilled and washed)
👨🍳 Instructions
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1
Remove the Idiazábal cheese from the refrigerator at least 1 hour before serving. This allows the fats to soften and the smoky aroma to become more pronounced.
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2
Preheat a small non-stick skillet over medium-low heat to prepare the spiced walnuts.
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3
Add the walnuts to the dry skillet and toast for 3-4 minutes, tossing frequently until they smell nutty and slightly darkened.
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4
Drizzle the extra virgin olive oil and honey over the walnuts. Stir quickly to coat every piece evenly.
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5
Sprinkle the Pimentón de la Vera and sea salt over the nuts. Toss for another 30 seconds until the honey crystallizes slightly, then remove from heat and spread on parchment paper to cool.
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6
Prepare the cheese by removing any wax or inedible casing. Slice the Idiazábal into 'cuñas' (wedges) approximately 1/4 inch thick.
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7
Slice the Dulce de Membrillo into rectangles that match the width of your cheese wedges for a uniform look.
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8
Lightly toast the bread slices in the oven or a toaster until the edges are golden but the centers remain slightly soft.
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9
Arrange the cheese wedges in a circular 'fan' pattern on a wooden board or slate platter.
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10
Place a slice of membrillo on top of every other cheese wedge to create a beautiful visual contrast between the pale cheese and dark red paste.
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11
Scatter the cooled spiced walnuts into the center of the board or in small clusters.
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12
Add the sliced dried apricots and the bunch of grapes to provide refreshing acidity and texture.
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13
Garnish with fresh rosemary sprigs to add a piney fragrance that complements the smoke of the cheese.
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14
Serve immediately while the bread is warm and the nuts are crunchy.
💡 Chef's Tips
Always serve Idiazábal at room temperature; cold temperature mutes the delicate sheep's milk flavors. If you cannot find Idiazábal, a smoked Manchego is the closest substitute, though the texture is slightly different. When toasting the walnuts, be very careful with the Pimentón as it can burn and turn bitter in seconds. For an extra touch of Basque authenticity, serve the cheese with a small knife so guests can spread the membrillo themselves. Use a sharp, non-serrated knife to slice the cheese to ensure clean, smooth edges on your wedges.
🍽️ Serving Suggestions
Pair with a crisp glass of Txakoli, a slightly sparkling white wine from the Basque Country. A glass of dry Sidra (Spanish Cider) complements the smokiness and cuts through the richness of the sheep's milk. Serve alongside thin slices of Jamón Ibérico for a complete 'Embutidos' experience. Accompany with Marcona almonds if you prefer a simpler nut pairing. A glass of Sherry (specifically an Amontillado) offers nutty notes that mirror the flavors of the aged cheese.