Stock Photo - Idiazabal cheese still life, Arantzazu, Gipuzkoa, Basque Country, Spain, Europe. Very distinctive Basque cheese has a big name for itself. Made from unpasteurized milk from the Latxa sheep, long cured for 6 months, and smoked. The texture is pretty hard. The taste is strong and unique. The base is a well-developed sheep's cheese, with 'raw' milk for maximum flavor. It's also smoked on the rind for a further taste element.

Comp Image

You may use this image, for up to 30 days following download (Evaluation Period), for your internal review and evaluation only (layouts and comps) in order to determine if it meets the necessary requirements for the intended use.This authorization does not allow you to make any use in final materials or products or make it available to third parties for use or distribution by any means. If at the end of the Evaluation Period you do not contract a license for its use, you must stop using the image and destroy / delete any copy of it.

Stop showing this message