Milk type: unpasteurised ewes' milk
From Basque Country
Net weight: wedge approx. 150g
This iconic smoked Basque cheese is made exclusively with raw Latxa sheep's milk with a minimum of three months of maturation. This is smoked cheese has a dense, slightly dry texture. A gently smoked aroma gives way to a light sweetness balanced by fresh acidity. The finish is clean and elegant.
The smoking of the cheeses is done at the end of the process, using trees that grow on the land, mostly beech but also a bit of cherry. The smoking chamber is basically a cupboard built onto and outside wall and, into this are put the cheeses to be smoked. The smoke that forms is introduced slightly into the outer layer of the cheese, which provides the wonderful smoked aftertaste.
|Nutrition -||Per 100g|
|Energy||1777 kJ/ 429 kcal|
|of which saturates||24.7 g|
|of which sugars||<0.2 g|
|* Typical values per 100g|
Martin Txiki is the name of a mythological Basque hero and also the name of the house in which this tiny dairy is based. This sits up in the mountains above Tolosa and it is here that Pedro and Teresa herd and milk their flock of 200 indigenous Latxa sheep as well as producing the famous local cheese, Idiazabal, both smoked and unsmoked.
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