Back in the Deli after a bit of a break, we have a great supply of Idiazabal, a lightly smoked cheese made from Latxa breed, indigenous to the mountainous regions around Navarre. It is bound in cloth during the smoking process to give an extra intensity to the flavours and aromas.
The pate has a clean, smooth texture with small eyelet holes scattered through the cheese. The fruity spicy flavours have a distinct creaminess and partner well with full-bodied red wines.
Cut the cheese into batons alongside our piping hot cooking Iberico Chorizo for a lovely way to balance the spice and heat.