Idiazábal* Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, heat the raw sheep's milk to 32°C (90°F). Stir gently to avoid scorching the milk.

2. 2

   Add Cultures

   Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 5 minutes. Stir gently to incorporate.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk while stirring gently for about 30 seconds. Stop stirring and let the milk sit undisturbed for 60 minutes to form curds.

4. 4

   Cut the Curds

   Once a clean break is achieved, cut the curds into 1-inch cubes using a long knife. Allow the curds to rest for 5 minutes.

5. 5

   Cook the Curds

   Slowly heat the curds to 38°C (100°F), stirring gently to prevent them from clumping together. This should take about 30 minutes.

6. 6

   Drain the Curds

   Once the curds have reached the desired temperature, pour them into a cheese mold lined with cheesecloth. Allow the whey to drain for about 30 minutes.

7. 7

   Press the Cheese

   Fold the cheesecloth over the top of the curds and place a weight on top to press the cheese. Press for 1-2 hours.

8. 8

   Salting the Cheese

   Once pressed, remove the cheese from the mold and rub the sea salt and smoked paprika all over the surface. Allow it to rest at room temperature for 24 hours.

9. 9

   Aging the Cheese

   After resting, place the cheese on a cheese mat in a cool, humid environment (ideally 10-12°C or 50-54°F) for aging. Age the cheese for at least 6 months, turning it regularly.