Idiazabal is a hard, firm sheep's milk cheese from the Basque Country and Navarre regions of Spain, known for its nutty, buttery, and often smoky, with a slight sweetness and tanginess. Traditionally, it is made from the raw milk of Latxa and Carranzana sheep and often smoked over beechwood, which gives it a distinct smoky character. The cheese is named after the village of Idiazabal and has a smooth, yellowish-brown rind and a compact, pale yellow interior.