I like cheese.
So, in recognition of the publication of The Oxford Companion to Cheese, I thought I would create a series of caches that pay homage to the fromage. The Companion only lists 244 of over 1400 known cheese styles but has over 850 total entries about all things cheese, from confocal microscopy to cheesemaker’s lung to Monty Python’s Cheese Shop skit.
Idiazabal is one of the most emblematic traditional food products of the Basque region of Spain. It is made exclusively in the Basque region from ewe’s milk from the Laxta breed adapted to the extreme conditions of the region. Today only a few farmers still milk the sheep and make the cheese in the mountains owing to the difficult logistics of the process. The best way to taste the uniqueness of this cheese is take a visit to the Basque and visit the farms where it is now produced.