Idiazabal is a traditional, farmhouse, hard cheese made from sheep's milk in the northern region of Spain. Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in color. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden molds in which it was drained. The characteristic, smoky flavor is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon. Pairs well with smoky red wine and hard cider.