Idiazabal cheese is made with lacha (latxa) race sheep milk. They are exclusively grown in the Basque Country and Navarre. Its aroma is strong and pervasive and its taste is hot, balanced and strong. It has cylindrical shape, hard rind and uniform colour. It can be smoked or not. It is made in a natural way, without additives (preservatives or colouring). It is cured during at least 90 days. During that period it is turned and cleaned. It is smoked at least 10 days before been sold with beechwood and white torn.

• It is vacuum packed. It weights 1 kg approximately. It is possible to vacuum pack pieces of cheese.