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Cheese from Basque Country and northern Navarre, Spain
Raw milk of Latxa and Carranzana sheep is set with animal rennet at 28–32 °C, cut to grains 5–10 mm across, warmed to 35–38 °C, pressed and salted. The wheels ripen at least 60 days at 8–14 °C, and some are smoked over untreated wood a few days before sale.
| Raw sheep milk | Only Latxa and Carranzana breeds; not standardised[idiazabal-pliego-2022] |
| Animal rennet | Traditionally dried abomasum of the flock's own suckling lambs, soaked in salted warm water[idiazabal-pliego-2022] |
| Lactic cultures and lysozyme | The only other additions allowed besides rennet and salt[idiazabal-pliego-2022] |
| Common salt | Dry or in brine[idiazabal-pliego-2022] |
| Starter | lactic cultures (allowed); raw-milk flora |
Total time across the recorded steps: 2 months
What changes: Animal rennet sets raw sheep milk at 28–32 °C in 20 to 45 minutes
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw milk of Latxa and Carranzana sheep is set with animal rennet at 28–32 °C, cut to grains 5–10 mm across, warmed to 35–38 °C, pressed and salted. The wheels ripen at least 60 days at 8–14 °C, and some are smoked over untreated wood a few days before sale. Made in 7 steps over 2 months. The longest step, ripen, takes at least 2 months (Ministerio de Agricultura 2022) and runs at 8–14 °C (Ministerio de Agricultura 2022). Lactococcus and Lactobacillus and Lactococcus (the starter, a Choozit MM 100 blend of Lactococcus lactis subsp. lactis, cremoris and biovar. diacetylactis, in a four-dairy trial) predominated up to 30 or 60 days of ripening; non-starter lactic bacteria (Lactobacillus, Leuconostoc, Enterococcus, Streptococcus) rose later do most of the fermenting.
| Main step | at least 2 monthsSet[idiazabal-pliego-2022] | Ripen |
|---|---|---|
| Temperature | 8–14 °CSet[idiazabal-pliego-2022] | Ripen |
| Acidity | pH 4.9–5.5Set[idiazabal-pliego-2022] | Ripen |
Idiazabal may only use raw milk from two local breeds, Latxa and Carranzana. Smoking is optional; it began by accident in shepherds' huts without chimneys and is now done on purpose, over untreated wood, a few days before sale.
Made from raw milk. The specification requires at least 60 days of ripening before the cheese, or any wedge of it, may be packed. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère.
Hazards the sources name: Listeria monocytogenes (enzyme genes assigned to it by DNA sequencing across the study's milk, cheese and dairy-environment samples; not a test for live cells).
Every number is labelled with how it is known. How this atlas is made
Shepherds made the cheese in summer huts in the Urbía and Aralar ranges and sold it at fairs; the town of Idiazabal in Goierri gave its name. Medieval rules for shared upland pastures survive. Traditional making ran mainly from March to June.
