Smoked Aizpea Latxa Cheese (Black Label)

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Smoked Aizpea Latxa Cheese (Black Label)

The Aizpea family, associated with Zumitz, has made its cheeses the most awarded of the most prestigious international competitions. This black label cheese, smoked with beech, hawthorn or cherry, depending on the season, is the most exclusive you can try. Your delicacy will fascinate you!

Approximately 1,250 kg of smoked cheese with a minimum of three months healing. Whole piece, vacuum packed in special packaging and differentiated quality certificate also included. Limited production.

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1 other products in the same category:

Natural Aizpea Zumitz Cheese (Green Label)

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Why in GourmetVip - Queso Idiazabal de pastor

The northern Spain cheeses are a true temptation for any palette. One of its biggest stars comes from Basque and Navarre lands: the Idiazabal, recognized with Denomination of Origin since 1987.

Its flavor, balanced and intense, full of character, makes it unique in any table. However, among the existing production, stand on merit Zumitz Cheeses, the Sheperds and Processors Association who work in the traditional manner, highlighting the significant difference in taste between industrial cheese and shepherd or craftsman.

And as a reference, we bring to you the family dairy Aizpea, with a long tradition in the world of sheep and cheese, repeatedly awarded in many international competitions.

This family of shepherds is formed by marriage and Eli Etxezarreta and Mikel Arrillaga, who winter in Olaberria and, following the tradition of pastoralism, in summer move to 1200 meters in Urbia in Aitzgorri massif, which also produce these recognized Designation of Origin cheeses Idiazabal. With a flock of 550 "Latxas" sheeps, traditional management used from generation to generation, and technological advances that have been incorporated into its production, Eli and Mikel have the essential products to make a sublime cheese. Kingdom this to milk his sheep and natural rennet their own lambs, dairy makes Aizpea get a deserved reputation.

In order to seek differentiation based on quality product and controlled, in Idiazabal select the best cheeses and submit to a rigorous system of organoleptic tasting in which members of the Official Committee of DO Tasting Idiazabal value each of the parameters by requiring a higher scores.

Those cheeses that exceed these scores in all parameters obtained tasting Latxa-Gazta qualification. The Latxa-Gazta, is distinguished by its black label refers to the Shepherd Cheese DO Idyllic supreme quality.

These cheeses, with a minimum of three months healing, sold whole vacuum packed in special packaging and differential also includes quality certificate. Limited production.

Knowing Idiazábal

The origin of everything is in nature and with a product as genuine and spontaneous as Idiazábal cheese.

Su sabor es intenso, pero balanceado, con carácter de leche de oveja madurada, algo de sabor a cuajo natural, limpio y consistente. Se distingue un picante débil y ausencia de amargor. Además, denota una elasticidad débil, cremosidad y firmeza media en su textura.

Traditional Hand-Made

With little variation , over eight thousand years, from the Neolithic pastoralists and sheep have followed the old routes determined by the seasons : tall grasses in spring , summer and fall , the valleys during the winter , in order to exploit a natural food that follows a cycle unchanged.

Its cylindrical shape , uniform and proportionate is your best introduction . Among their common features highlights its weight , which ranges from one to three kilos , and its color , uniform and matte , ranging from ivory to pale yellow . The bark is hard, smooth , unmarked , or with slight marks produced by the cloths used in the pressing process .

It has some eyes , few , scattered randomly , but shows no cracks . The smell and taste is most apparent where the hallmarks of this great product : the smell is intense and clean with a faint spicy. The smoky smell smoke have a medium intensity .

Its flavor is intense, but balanced , as a ripened sheep's milk , rennet some spice to natural, clean and consistent. It distinguishes a weak and absence of spicy bitterness. Also, denotes a weak elasticity , creaminess and texture average firmness .

Quality Indicatives

Zumitz was born in 1999 with the aim of making known the excellence of the best Idiazabal. This is a group of sheperds from Álava, Guipúzcoa, Vizcaya and Navarra, who make in their villages high quality cheeses using strictly artisanal methods.

The best lots of each pastor are selected under a system of tastings, to market later in one of its two high-quality labels: Latxa-Gazta (black label, as supreme grade) and Zumitz (green label, excellent).

The latxa is a small animal, rustic. A milking sheep that produces a limited amount of milk. A hundred liters per season, mainly from February to June, but high quality.

It is a sheep resistant, good pastures and excellent transformative lambs breeder.

It takes eight liters of milk latxa to make every piece of cheese Idiazabal Shepherd.

TASTING TIPS:

Our cheeses will reach vacuum packed perfectly, being able to keep well up to a year in a cool place away from light. Once opened, you can keep them in the refrigerator (preferably glass bell) up to 4 weeks, recommending removing the portion you are going to consume at room temperature at least half an hour earlier.

Serve in 1cm thick triangles, keeping the crust, so that diners visually perceptible Cheese outstanding features in its entirety.

GOURMET RECIPES WITH IDIAZABAL CHEESE

One of our chosen for its simplicity and magnificence, is as follows:

Spinach salad and watermelon Idiazábal cheese (see recipe)

You have this and many other recipes Idiazábal cheese recipes on our website recommended:

www.mis-recetas.org

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Smoked Aizpea Latxa Cheese (Black Label)

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