Idiazabal Cheese
Product of a millenary and artisan trade
Among the best cheese in Europe
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.
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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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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