Idiazabal Cheese

Idiazabal cheese is a gastronomic treasure from Goierri, easily recognized by its cylindrical shape and its ivory or straw-yellow color. Its flavor is balanced and intense, with a persistent aftertaste that may include spicy, acidic, and smoky notes in its smoked varieties. This delicious cheese requires a maturation process of at least two months, enhancing its flavors and aromas. Its versatility makes it ideal for salads, gratins, soufflés, tarts, and as a grating cheese.

To guarantee its authenticity under the designation of origin, Idiazabal cheese always features distinctive elements:

• Label with a red band bearing the word "Idiazabal" and the corresponding logo.
• Counter-label, serially numbered and coded according to the cheese's size and format.
• Casein plate, serially numbered and embedded in the rind during molding or pressing.

This cheese is not only an iconic product of the Basque Country but has also been recognized across Europe: in 1992, it was nominated as a European Gastronomic Heritage Product by the French Ministry of Agriculture, and in 1995, it received the first prize for Best European Sheep Cheese in Parma. With a tradition spanning over 8,000 years, Goierri shepherds have built a strong reputation, winning 30 of the 40 prizes awarded between 1886 and 1903 in Basque Festivals competitions.

Idiazabal cheese is made exclusively from raw, pure milk of the Latxa or Carranzana sheep breeds. During spring, summer, and part of autumn, the sheep graze on fresh grass, while in winter they are fed harvested grass and feed in the barns. The rennet from suckling lambs is also crucial in the cheesemaking process, adding a distinctive flavor to each production.

Do you want to meet Goierri's true star?

Cheese factory tours are organized through the Idiazabal Cheese Interpretation and Tasting Center, a perfect place for family visits and learning about the cheese’s ancient history.

Among the cheese factories you can visit are:

• Ondarre Cheese Factory: Here, the Goiburu family shepherds will show you their traditional cheesemaking and sheep. You can even stay overnight at their over 500-year-old farmhouse, offering agritourism experiences!
• Ondramuño Cheese Factory: The Aranburu siblings will share their internationally awarded cheesemaking process with you, and you can taste different varieties of Idiazabal cheese: white, smoked, young, and matured.
• Gaztañaditxulo Farmhouse: Home to around 350 Latxa sheep, you can see the sheepdog in action, bottle-feed lambs, and watch the milking and cheesemaking process, accompanied by artisanal cider.
• Garoa Cheese Factory: Martina and Jon will welcome you to their farmhouse from September to May. They practice transhumance, spending the summers in the Aralar Natural Park.
• Basazabal Cheese Factory: Javier Muñoa will show you his cheesemaking process in an idyllic setting.
• Baztarrika Cheese Factory: Amelia and her family offer you the opportunity to make your own Idiazabal cheese and view an exhibition of photos about shepherd life, with products from the region available for purchase.
• Otatza Cheese Factory: Shepherd Joseba Insausti, one of the few who still maintains his family's farmhouse in Ordizia, will share the secrets of his trade and his award-winning experiences in cheese competitions.

The Champions League of Idiazabal!

Every year, on the Wednesday closest to September 9th, one of the most important national competitions takes place in Ordizia: the Latxa sheep's cheese competition. Since 1904, this event is known as the "Champions League of Idiazabal," where top Basque chefs gather, filling the celebration with Basque folklore. The number of participants ranges from 50 to 60 shepherds, with a record of 109 participants in 1990. The auction of winning cheeses is unique, reaching astonishing figures like €13,050 paid in 2014 for half a winning cheese.

For over 20 years, Ordizia has also hosted the young cheese presentation in April, celebrating shepherds and marking the start of the summer grazing season in the high pastures.

At the end of your visit, don't forget to stop by Hotel Salbatore in Beasain. This cozy hotel offers 14 comfortable rooms and a delicious continental breakfast, so you can start your day full of energy before exploring all the wonders that Goierri and its surroundings have to offer.