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Idiazabal Cheese

Productofamillenaryandartisantrade

AmongthebestcheeseinEurope

Shepherds from our region use latxa sheep milk to manually make Idiazabal Cheese. Smoked or non-smoked cheese, after a maturation of at least two months we get a piercing smell, tender, soft, a little bit spicy and creamy cheese.

Tolosako Azoka

High quality cheese

Idiazabal Cheese is a worldwide known gastromonic gem.

Shepherding, an ancient legacy

Shepherding has been present in the Basque Country for over 8,000 years. Latxa sheep, the native breed with very special traits, has been breaded since.

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Tolosaldea Turismoa

Tourist Office

Plaza Zaharra Plaza, 10,
20400 Tolosa,
Gipuzkoa
| | |
Opening hours
From Tuesday to Friday
11:00 — 14:00 /
16:00 — 18:00
Saturdays
10:00 — 14:00 /
16:00 — 18:00
Sundays
10:00 — 14:00

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