History of the cheese

The Mark of origin was born in 1987 to defend the shepherds of Latxas and Carranzanas sheep and the production of IDIAZABAL cheese, and to guarantee for the consumer its origin and quality.

There are currently a total of around 500 cattle farms and more than 100 cheese farms that have been granted the Mark of Origin, the majority of which only use milk from their own business. In any case, their size guarantees craftsmanship and care in both production and maturing to perfection.

Guarantees

• The production zone of the milk and cheese is the Basque Country and Navarra.
• Only milk from Latxa and Carranzana sheep can be used and it must not be mixed with any other product or pasturised.
• The minimum maturing time of IDIAZABAL is two months.
• The minimum content of MG/ES is 45%.
• The cheese must pass both sanitary and organoleptic testing.
• All cheeses must have their rind numbered.

Controls

The main controls that the Mark of Origin carries out are the following:

• Inspections: Periodical inspections are carried out in the cattle farms, the collection routes, the cheese farms and the points of sale when these are in situ.
• Analyses: The cheese, once mature, is collected from the cheese farms and undergoes three types of analysis. Firstly, the composition is tested to ensure it corresponds to that of an Idiazabal cheese; secondly, hygiene and sanitary analyses take place to ensure no damage can be caused to human health; and, finally, a rigorous sensorial analysis is carried out by the Tasting Committee of the Mark of Origin.
• Administrazio kontrola: By means of a complex method of data collection covering the entire chain involved in Idiazabal cheese production, automated control systems ensure no type of fraud can take place regarding the origin and type of milk and cheese. In addition, there is rigorous control of each and every one of the cheeses produced. This takes place through the unit numbering on the rind of each cheese that reveals in any given moment the name of the producer, day of production, type of milk etc.