Smoked Idiazabal cheese Bizkor Piece

Buying Bizkor Smoked Idiazabal Cheese Piece is always an option, since Bizkor Smoked Idiazabal cheese is a sheep cheese made in Zamudio based on raw milk from Latxa sheep and Carranzana sheep and cured for a minimum of two months. It is a smoked cheese covered by the Queso Idiazabal designation of origin and has the quality of having the silver medal at the World Cheese Awards 2010.

About the Bizkor Piece Smoked Idiazabal Cheese
To Buy Bizkor Smoked Idiazabal Cheese Piece you should know that the Buy Bizkor Smoked Idiazabal Cheese Piece has an approximate total weight of 1450 grams, although we are looking at a 1300 gram piece of cheese. The origin of Bizkor Piece Smoked Idiazabal Cheese is found in the Biscayan town of Zamudio. For its production, Bizkor only uses: raw latxa sheep’s milk, lactic ferments, rennet, salt and lysozyme. Therefore, Bizkor Piece Smoked Idiazabal Cheese is NOT suitable for those allergic to lactose, nor for those allergic to eggs, but it is suitable for those allergic to eggs or gluten.

D.O.P Idiazabal
The Idiazabal Designation of Origin was born in October 1987 to defend the market, reserved for the group of authentic producers of Idiazabal cheese, and to guarantee its origin – the Basque Country and Navarra – and quality to consumers. The Denomination controls the origin of the milk and the quality of the cheese, both from a physical-chemical and health point of view (purity of the milk, no mixtures, fat, pathogenic bacteria, etc.), as well as taste.

For this, there is a Tasting Committee that brings together a group of tasters whose experience allows them to control the typical characteristics of this highly prized cheese. The Regulatory Council ensures that all requirements are met, certifying the product through the red band and the seal on its label.

Requirements to qualify for the designation
The production and processing area of ​​milk and cheese is the Basque Country and Navarra, except for the municipalities that make up the Roncal Valley.
Only Latxa and Carranzana sheep’s milk can be used, without any mixture and unpasteurized.
The minimum maturation of Idiazabal is two months.
The minimum fat content compared to the dry extract is 45%.
The cheese must pass both health and organoleptic tests.
The cheeses received have a numbered rind.
Only if a cheese meets these requirements can it carry the Idiazabal brand distinctive – band and shield – on its label.