Certification: Protected Desigation of Origin Idiazabal (Basque Country and Navarre).

Producer: Sheep farmers in the Basque Country and Navarre who are members of the Artzai Gazta Association.

Processing: The Black Label cheese is processed in the same way as the standard Idiazabal cheese. The farmers choose the best pieces for the Idiazabal D.O. tasting committee and the Zumitz rating group to determine whether they can be rated as Black Label.
Artisan Latxa Gazta Black Label cheese must satisfy optimal organoleptic characteristics for all parameters (shape, rind, color, eyes, texture, flavor and aftertaste) to be selected as a superior quality cheese.

Taste note

Taste and aroma: Aroma of green mountain grass and intense flavor of raw sheep milk and natural rennet. Slightly sharp, with notes of toffee and nuts.
Outer appearance: Cylindrical shape with flat ends. Hard, pale yellow rind.
Inner appearance: Compact curds varying in color from white to yellowish ivory with small eyes scattered randomly throughout.
Texture: Compact and firm.

Food pairing: Perfect with a reserve red wine or a txakolí wine (white wine from the Basque Country) because of the contrast between strong and mild. Goes well with nuts (walnuts, hazelnuts), wild mushrooms and toast.

Storing and enjoying your cheese

We recommend eating the cheese within 12 months after you receive it.

Tips for savoring all the aroma and flavor of this cheese:

Keep it in a cool, dry place between 4º and 8º C (you can use the lower part of your refrigerator).
Serve it at room temperature.
After cutting the cheese, store it immediately in the refrigerator in a hermetically sealed plastic container along with a piece of dry bread. The bread will absorb moisture and protect the cheese from mold and excessive drying. Replace the bread when it is covered with mold.