Idiazabal appears as a signature dish in 1 Spain cities. See each city's local variant and where to eat it.
Idiazabal · San Sebastián
Raw sheep-milk cheese aged 2 to 12 months from the Latxa and Carranzana breeds of the Basque highlands. Smoked or unsmoked, with a firm-but-yielding texture and intense lamb-meadow flavour. PDO since 1987.
Idiazabal cheese has been made in the Basque Country and Navarre highlands since pre-Roman times, traditionally by shepherds who smoked the cheese over beech and hawthorn wood to preserve it. The PDO classification covers cheese from raw milk of Latxa and Carranzana sheep only. La Vina del Ensanche, Ganbara and Atari Gastroteka all carry serious Idiazabal selections.
Where to eat in San Sebastián:
- Ganbara
- Atari Gastroteka
- La Vina
- Casa Vergara