{"id":16429,"date":"2019-07-10T10:00:35","date_gmt":"2019-07-10T10:00:35","guid":{"rendered":"http:\/\/devoursansebastianfoodtours.com\/?p=2390"},"modified":"2019-07-10T10:00:35","modified_gmt":"2019-07-10T10:00:35","slug":"idiazabal-cheese","status":"publish","type":"post","link":"http:\/\/dev.devourtours.com\/blog\/idiazabal-cheese\/","title":{"rendered":"Behind the Bite: Idiazabal Cheese"},"content":{"rendered":"\n
This post is part of our\u00a0Behind the Bite series<\/a>: deep dives into the dishes that we can\u2019t stop thinking about.<\/em><\/p>\n\n\n\n As the landscape gets even more lush and green and the sounds of Spanish are slowly but surely overtaken by those of Basque<\/a>, keep an eye out for the fluffy white latxa<\/em> sheep that call this region home. Once you see them, you can be sure you’re in Idiazabal country.<\/p>\n\n\n\n While manchego may get all the credit when it comes to Spanish queso<\/em>, Idiazabal cheese is giving its better-known Castilian counterpart a run for its money. From its humble roots in rolling green pastures, to the bustling pintxos bars of San Sebastian<\/a> and Bilbao, to a place of honor among the handpicked ingredients at some of the Basque Country’s most highly revered restaurants, it’s making waves in its home region and beyond. <\/p>\n\n\n\n Need a primer? Here’s everything you need to know about your new favorite cheese.<\/p>\n\n\nDrive from San Sebastian out to the idyllic Basque countryside beyond city limits, and suddenly you’ll find yourself in another world.<\/h3>\n\n\n\n