Idiazábal — the Denominación de Origen-protected smoked sheep's milk cheese of the Basque Country and Navarra — has a specific character that determines its pintxo applications: a firm, slightly waxy paste with a pronounced smoke (from cherry or beech wood), an assertive sheep's milk richness, and a slight tang from the lactic fermentation. It melts to a smooth, creamy consistency under heat, making it one of the most useful cheeses for warm pintxos.
- **Smoke source:** Cherry or beech wood specifically — the phenolic compounds from these woods produce the specific Idiazábal character. Other smoked cheeses are not substitutes. - **The warm pintxo application:** Idiazábal sliced and melted over a preparation (grilled mushrooms, roasted peppers, a piece of bacalao) under a broiler — it melts evenly without becoming oily (unlike many other cheeses of this style). - **The cold pintxo application:** Sliced and placed on bread with a membrillo (quince paste) — the sweet-acid quince against the smoky-rich cheese is the classic combination.
Pintxos