Urbia is one of the DO areas where Idiazabal is made. It is a round, hard cheese made with milk from Laxta and Carranzana sheep. It has a dry, ivory white paste with furrows at the centre of the cheese and a hard, pale yellow rind. It is made on farms in the Basque country. This cheese is at its best from winter to summer and contains 69% fat (dry) or 50% fat. The curds are uncooked and pressed. It is available made with vegetarian rennet in which form it is suitable for vegetarians. It may be found weighing 1-3 kg (2-7 lb). There is a smoked version which has a darker, almost orange rind. (DOC). It is available as a fresh cheese, aged over 30 days or for 90 days.

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