Don Juan Idiazabal PDO

Idiazabal is produced using raw milk from Latxa and Carranzana sheep, two native breeds that graze freely in the mountainous regions of the Basque Country and Navarra. The milk is collected and processed close to the farms to preserve its freshness and unique character, reflecting the natural pastures and alpine climate.

After shaping it, the cheese is carefully aged for several months. During this time, it develops a firm, dense texture and a complex, savory flavor. Some Idiazabal cheeses are lightly smoked using traditional farmhouse methods, adding depth and a subtle smoky aroma without overpowering the natural flavor of the sheep’s milk.

Protected by the PDO, Idiazabal guarantees the use of native breeds, raw milk, and artisanal production methods. Each wheel tells the story of mountain landscapes, centuries of shepherding, and a regional identity that has been preserved through generations.