Idiazábal is a small town in the heart of the Basque Country, famous for its autumn cattle and cheese market, when sheep flocks returned from the summer spent in the mountain passes. The town has also given its name to this DOP, created in 1993 and given to all raw ewes milk cheeses with a small part of natural lamb rennet. There are two variants: smoked and unsmoked.
In the Basque Country historically shepherd's cheese was produced and consumed in all the villages. Perfectly paired with apple cider or white Txakoli, and served in cider house menus at the end of the meal.