Nutrition
≈ 200 kcalper portion of about 50 g
- Protein28%
- Fat72%
- Carbohydrates0%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A firm, semi-hard cheese typically made from the milk of Latxa or Carranzana sheep. It is often smoked to impart a distinct aroma.
- Cuisine
- Spanish (Basque)
- Origin
- Basque Country, Spain
Typical ingredients
- sheep milk
- salt
- rennet
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Queso de Idiazábal: where else to eat it Back to the menu of Egun