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	Cheese of the Month Club
		Idiazabal, a robust Queso Vasco (Basque cheese), is recognized primarily by its rich, smoky, buttery flavor and a hard, dry texture that feels pleasantly oily when consumed.
		The Idiazabal cheeses are usually cylindrical, although they are occasionally cone or octagonal-shaped.
		Idiazabal is eaten as a tapa, and also as a dessert in Spain.
	www.cheesemonthclub.com /pastnewsletters/Vol4No9.htm (2022 words)

	Sweet and Sour Spectator: Amontillado and Idiazabal (Site not responding. Last check: 2007-11-06)
		Idiazabal is a moderately firm, aged cheese made from unpasteurized sheeps milk.
		According to the CheeseFromSpain.com website idiazabal is a good accompaniment to grilled or barbarque meats, and they even suggest melting it on top of hamburgers.
		Even though the amantillado is perfectly dry, the combination of idiazabal and amantillado leaves an ever-so-slight sweetness on the palate that combined with the sharp taste of the sheepsmilk cheese and the dry alcoholic nuttiness of the sherry is almost irresistible - it is addictive.
	www.sweetandsourspectator.org /archives/2005/02/sherry_and_idia.html (281 words)

	Cheese Notes
		Idiazabal is from the Basque country of Spain and is a pressed, dense, cooked curd cheese made from the milk of Laxta and Carranzana sheep.
		It has a hard, orange to walnut brown natural rind (inedible) and a white to yellowish-beige paste with a proliferation of tiny holes throughout.
		With a firm but supple texture and a rich, buttery and nutty flavor with overtones of smoke, Idiazabal pairs beautifully with the red Tempranillo of northern Spain.
	www.hillersmarkets.com /cheesenotes_detail.cfm?cheesenotes_ID=33 (76 words)

	Philadelphia: Argentinean Wine
		Idiazabal is a firm, smoked sheep's milk cheese made from mountain herds of Navarra in the north of Spain.
		Somontano is a promising new D.O. in Aragon that gives most of its designation to local grape varieties, some of which have been in the region since early Roman cultivation.
		Bodega Pireneos S.A. makes a 100 percent Moristel red that is unique to the D.O. Smoky and redolent of tar aromas, it has all the brooding and elusive qualities of crianza Tempranillos with a backbone of flberry and cinnamon.
	www.aroundphilly.com /article-1589.htm (218 words)

	Cheese - Gooster: Your Deal Booster
		Lana Idiazabal Smoked 1 kg Idiazabal Cheese is made with Lacha or Carranzana ewe’s milk and is manufactured in the Basque Country and Navarre.
		Lana Idiazabal Smoked 3 kg Idiazabal Cheese is made with Lacha or Carranzana ewe’s milk and is manufactured in the Basque Country and Navarre.
		It is a robust and sharp cheese, that...
	www.gooster.co.uk /s_5030301_cheese.htm (390 words)

	Amazon.com: Idiazabal (1 Pound) by igourmet.com: Gourmet Food (Site not responding. Last check: 2007-11-06)
		Idiazabal is naturally smoked with a hard but edible orange-brown rind.
		As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain.
		Today, Idiazabal is produced in more modern facilities, but the process is still all-natural.
	www.amazon.com /Idiazabal-1-Pound-by-igourmet-com/dp/B0000D9N16 (438 words)

	Cheese of the Month Club
		Idiazabal is classis, delicious, robust cheese recognized primarily by its rich, smoky flavor – a tradition launched centuries ago when the cheeses were stored near the night fires of the field shepherds because their Spanish Pyrenees mountain huts lacked chimneys.
		Idiazabal retains its standing as “the quintessential shepherds’ cheese” and is considered a delicacy among cheese purists.
		Other popular uses of Idiazabal include serving it on toasted bread, over salted crackers or grated in salads.
	www.cheesemonthclub.com /pastnewsletters/vol3no7.htm (1654 words)

	::: Euskonews & Media ::: Gaiak ::: Idiazabal Gaztaren Interpretazio Zentrua
		Idiazabal Gaztaren Interpretazio Zentroa aste-bukaera eta jaiegunetan egoten da zabalik, baina, astean zehar interpretazio zentroa bisitatu nahiko lukeen talde orok aukera hori izango du gurekin aurrez harremanetan jarriz gero.
		Bertan, gaur egun Idiazabal gazta nola egiten den ikusi eta ikasi ahal izango dute.
		Idiazabal gazta ezagutu eta dastatu nahi duten guztiek, “txoko” ezin-hobea aurkituko dute Interpretazio Zentroan, baita Idiazabal herria eta Goierriko bailarak eskaintzen dituen gauza guztiak ezagutzeko aukera ere.
	www.euskonews.com /0353zbk/gaia35304eu.html (336 words)

	River City Cellars - Cate's Pick
		Many years ago, I had the good fortune of being introduced to the wonders of Spanish wine, food and culture by a good friend who had lived in Spain.
		Today the cheeses are still crafted in the old way but now the smoking process is done intentionally using hardwoods creating the distinctive taste that has maintained its well-deserved, highly acclaimed status throughout Spain.
		Idiazabal pairs beautifully with all manner of fruits, ham, salami, olives, nuts, crusty breads and red Navarra wines.
	www.rivercitycellars.com /staffpicks/archives/cate/000205.shtml (172 words)

	Swissrose International (Site not responding. Last check: 2007-11-06)
		Many years ago, the Basque shepherds of Navarre, who lived in the foothills of the Pyrenees Mountains bordering France, handmade Idiazabal cheese as a way to preserve the milk from their sheep.
		They stored and aged these sheep's milk cheeses inside the stone chimneys of their huts, which gave Idiazabal its characteristic smoky flavor.
		Today, Idiazabal is one of the great "D.O." cheeses and is produced in modern factories.
	www.swissrose.com /pages/j301_a1783.html (131 words)

	Idiazabal by Di Bruno Bros.
		Made from the precious milk of Lacha and Carranzana sheep indigenous to the gastronomically perfect Basque region.
		Idiazabal wheels are constantly turned over during the aging process and brushed regularly with oil.
		Traditional Idiazabal producers hung their wheels in wood chimneys to dry, impregnating the cheese with a smoky flavor.
	www.dibruno.com /Detail.bok?no=488 (124 words)

	Cheese of the Month Club (Site not responding. Last check: 2007-11-06)
		After the cheese is salted, it ripens and is exported wrapped in red wax.
		Idiazabal has a hard, dry texture yet is feels pleasantly oily when consumed.
		Idiazabal is often served with a full-bodied Spanish red wine and is considered a perfect companion for grilled or barbequed meats, which makes it especially appealing for summertime barbeques as an added treat.
	www.winemonthclub.com /clubsinfo/cheese/cheeses_2/september.htm (282 words)

	Casa Oliver Fine Foods from Spain - Cheeses from Spain, Manchego, Idiazabal, Mahon, Roncal
		Idiazabal is an aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheeps' milk in the basque country
		Half Wheel 3.3 lbs - Idiazabal is an aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheeps' milk in the basque country
		Aged for at least 4 months made from sheep's milk from Laxta or Aragonese breeds.
	casaoliver.com /sub-category.asp?CatalogVar=False&cID=31 (478 words)

	Inaugurada la nueva temporada del queso idiazabal - Actualidad - Noticias a la Carta
		Por todo ello, sin despreciar a ningún queso, el Idiazabal es una de las joyas inigualables a nivel europeo que tiene Euskalerria.
		Ordizia, como capital del Queso Idiazabal, celebra esta magnífico evento anualmente.
		Esta es la breve, pero importante historia de este acontecimiento que tiene como objetivo homenajear a nuestro Queso Idiazabal y darlo a conocer fuera de nuestras fronteras con una extraordinaria bienvenida.
	www.afuegolento.com /noticias/36/actualidad/1476 (936 words)

	Queso Idiazabal Ahumado cuñas - Comprar - Tienda alimentacion Productos gourmet - Delicatessen
		El queso de Idiazabal, es un queso artesanal y natural, elaborado a partir de leche pura de oveja latxa, sin transformación previa, es decir, cruda (no sometida a pasteurización previa).
		El queso Idiazabal se caracteriza por su sabor intenso, amplio (llena la boca), y en caso de la variedad ahumada con un gusto de intensidad media-débil a humo.
		El queso Idiazabal constituye un excelente aperitivo o entrante, por si solo, aunque también puede degustarse al postre acompañado por membrillo o frutos secos (nueces, almendras, avellanas,....); aunque también puede utilizarse en distintas recetas.
	www.llantarbien.com /spa/item/I800110.html (549 words)

	WebMadrid: Guía Digital de Madrid
		Idiazabal, also known as the Basque cheese, is produced in a small village in the Goierri valley, in the heart of the Basque Region.
		Being the most well-known Basque cheese, they have two different versions: smoked and un-smoked.
		The combination with sherry Palo Cortado dampens the insistent piquancy of the cheese, bringing forth sensations that are pleasant and harmonious.
	www.webmadrid.com /comer/comer/en-Idiazabal.asp (181 words)

	Gourmet Food Store - Buy Cheese: Idiazabal Smoked
		Basque shepherds created it centuries ago, and would store the cheese into stone chimneys for it to age.
		Idiazabal's smoky flavor does not, as one may think, come from the chimneys, but rather from the beechwood used to smoke it with.
		Made from unpasteurized sheep’s milk, this cheese is matured for an extended period of time to bring out a hearty flavor.
	www.gourmetfoodstore.com /cheese/cheese-details-5722.asp (191 words)

	Codfish al Idiazabal
		Ingredients (serves 4): 400gr salt cod, 2 or 3 garlic cloves, chopped, 2 or 3 spring onions, chopped, 150gr Idiazabal cheese, Corn starch (Maizena), Cider.
		Bring the stock to boil and thicken, with a little cornstarch dissolved in cider, to the consistency of a thin béchamel sauce.
		Cover surface with very thin slices of Idiazabal cheese melts.
	www.eitb24.com /portal/eitb24/noticia/en/about-the-basque-country/gastronomy/tradition-and-innovation-codfish-al-idiazabal?itemId=D34031&cl=/eitb24/about_basque/gastronomy&idioma=en (89 words)

	Swissrose International (Site not responding. Last check: 2007-11-06)
		Spanish Manchego is also a wonderful sheep milk table cheese.
		Idiazabal is a lightly smoked sheep's milk cheese from Spain.
		In Greece, Feta is made from sheep's milk.
	www.swissrose.com /pages/j301_a1648.html (230 words)

	Idiazabal 6.6 lb. Buy Online at Marky's Gourmet Food Store (Site not responding. Last check: 2007-11-06)
		Idiazabal, - smoked sheep's milk semi-soft cheese - 6.6 lb/3.0 kg, Spain.
		At that time, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain.
		We love its perfumed bouquet and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses.
	www.markys.com /caviar/customer/product.php?productid=16964&cat=270&page=1 (193 words)

	DCI: Spanish Cheeses: Idiazabal (Site not responding. Last check: 2007-11-06)
		Idiazabal is a small village located in the Goierri Valley, in the heart of the Basque Region (South of France in the Pyrenees Mountains).
		Idiazabal is a robust and sharp cheese, made to be ripened for a minimum of 90 days.
		It has a slight piquant taste with a dry and crumbly texture.
	www.dcicheeseco.com /products/idiazabal.asp (143 words)

	Buber's Basque Page: Akutain
		AKUTAIN the origin of this surname is located in Idiazabal, in the quarter of Mendigorria (Gipuzkoa), there are two houses with the name Acutain-Azpi, and Acutain-Garakoa (Downer Akutain, and Upper Akutain), there are a branche in Irun (Gip)
		There is also in Idiazabal a house named ACITAIN, and J. Kerexeta says that ACUTAIN is a derivation of ACITAIN (can be or cannot be)
		Proves of Nobility: In Idiazabal (1738), and Valladolid (1739) Coat of arms:(in spanish), Cuartelado: 1st y 4th, en oro, un jabali, pasante de sable; 2nd en gules un arbol de su color, acostado de dos panelas de oro; 3rd en plata un lobo pasante de sable.
	www.buber.net /Basque/Surname/A/akutain.html (231 words)

	D. O. Idiazabal (queso)
		Son de forma cilíndrica con caras sensiblemente planas una altura de 8-12 centímetros y un diámetro de 10 a 30 centímetros.
		Puede presentar ojos (pequeños agujeros) de forma irregular en su mayoría, inferiores al tamaño de un grano de arroz y con ausencia de grietas.
		El Idiazabal tiene un olor penetrante, limpio, un poco picante y un poco a humo en los quesos ahumados.
	www.euskalnet.net /ormazabal/idiazabal.html (681 words)

	Berria.info (Site not responding. Last check: 2007-11-06)
		The second qualifying round for the Basque extempore poets’ championship held in Idiazabal yesterday was a close finish; Etxahun Lekue got his ticket for the final and Ekaitz Goikoetxea is also in with a chance
		When the Igarondo pelota court in Idiazabal (Gipuzkoa) was full to the rafters the second qualifying round of the Basque Country’s Major Bertsolari Championship began at six o’clock in the evening.
		It was an exciting atmosphere in the pelota court, just right for verses, but even so, the Bertsolaris (Basque extempore poets) found it difficult to warm to the session.
	www.berria.info /english/ikusi.php?id=1867 (152 words)

	Crujiente de Idiazabal. (Gastronomía Vasca) (Site not responding. Last check: 2007-11-06)
		Cortar en la cortadora de fiambres, láminas muy finas y uniformes de queso idiazabal.
		Técnica culinaria principal > Cocción > Crujiente de Idiazabal.
		Ingrediente principal > Otros > Crujiente de Idiazabal.
	www.gastronomiavasca.net /recipes/recipe?id=264 (123 words)

	Seacrest Foods International - Idiazabal (Site not responding. Last check: 2007-11-06)
		This was the first Idiazabal cheese and is still produced by the same family in Navarra.
		An unpasteurized, smoked sheep's milk cheese which is aged for 6 months.
		Full flavored with a pronounced sheepy finish due to the raw milk.
	www.seacrestfoods.com /cheese/descriptions/spidiazabal.html (53 words)

	Idiazábal : comparativas, precios y compras online (Site not responding. Last check: 2007-11-06)
		El queso Idiazabal se llama asi porque es nacido en un pequeno pueblo...
		Por recomendación de nuestro experto en quesos, y aprovechando una visita a mi tienda favorita, he probado un queso más, de los llamados con “Denominación de Origen” un Idiazabal de leche de ovejas a 13€ el kilo.
		El queso Idiazabal, para que sea un verdadero denominación de origen, debe estar hecho exclusivamente con leche de oveja latxa y según los entendidos, con sabores a avellana y nuez (aunque yo ni me habia dado cuenta de eso...).
	www.ciao.es /Idiazabal__205125 (547 words)

	[No title]
		I use whatever is in season and looks best.
		As for the cheese, I like the smokiness of Idiazabal cheese, a luscious paleyellow sheep’s milk cheese from the Basque Country and Navarre.
		Other dry, aged cheeses like Parmesan can be substituted.
	casaoliver.com /page.asp?id=28 (213 words)

	Idiazabal - Compare Prices, Reviews and Buy at NexTag - Price - Review
		GourmetFoodStore Idiazabal Smoked - 1 lb Cut Portions or 6.6 lb Wheel, 1 x 6.6 lb...
		GourmetFoodStore Idiazabal Smoked - 1 lb Cut Portions or 6.6 lb Wheel, 2 x 6.6 lb...
		GourmetFoodStore Idiazabal Smoked - 1 lb Cut Portions or 6.6 lb Wheel, 1 x 1.0 lb...
	www.nextag.com /idiazabal/search-html (98 words)

	Authentic Spanish Food from Spain at LaTienda.com
		I just received my first order from LA TIENDA and I can't wait to play...
		This was the first Idiazabal cheese and is still produced by the same family in the heart of Basque Country.
		An unpasteurized, smoked sheep's milk cheese aged 8 months.
	www.tienda.com /food/pop/cs-25.html?DCMP=KNC-YahooProd (71 words)

	Idiazabal weather forecast (Site not responding. Last check: 2007-11-06)
		You don't even have to open a browser window, because your local weather forecast is delivered to your desktop.
		Idiazabal weather forecast - English units (Fahrenheit, MPH, etc.):
		Download TurboWeather now and You'll get current conditions for Idiazabal, SPAIN in quick-read numbers and icons on the desktop.
	www.turboweather.com /weather-forecasts/idiazabal-weather-forecast.php (181 words)

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