Idiazabal is a cheese made in the Basque region of Spain. It’s made from sheep’s milk and it’s amazing. I first fell in love with this cheese on a trip to Bilbao in 2001. Since then, it’s name has been legend and its presence the mark of a world-class cheese counter. Unsurprisingly, it regularly wins prizes. From what I remember, it’s quite possible to pick it up at Whole Foods in the US, and it’s available at Murray’s in New York. But why not just make a trip of it, and pick some up from the market or the old town in Bilbao? You won’t regret it. I lugged a half-kilo back to Berlin and I’m so glad I did.