A classic unpasteurized sheep’s milk cheese from the Basque Country, Idiazábal is lightly smoked over hawthorn and cherry wood and aged for 8 months. Originally made by Basque shepherds who would age their cheeses in their chimneys, Idiazábal has a beautifully hazelnut-brown rind and a profound but subtle smoky flavor. It goes great with cured meats and crusty bread, and pairs well with a sturdy red Spanish wine or a dry Basque cider.