The Idiazabal cheese is produced using only milk from latxa and/or carranzana sheep. It is left to cure for a minimum of 2 months and it is normally offered in small and medium size pieces.
There has been very little change to its production process over 8,000 years. The shepherds and the sheep have continued to follow the same historic routes, shifting only depending on the time of the year so that the flock gets the best natural nourishment.
There are two types, fresh and smoked, and both are well known internationally. For example, during the November edition of the International Cheese Awards celebrated in London in 2014, the Idiazabal cheeses were awarded 29 medals.