Idiazabal is a firm, pressed, uncooked sheep's-milk cheese from the Basque Country and Navarre in northern Spain, made from the raw whole milk of the local Latxa and Carranzana breeds. Compact and ivory-to-amber inside, it is nutty, buttery and sharply tangy, and many wheels are lightly smoked, lending a distinctive cured, woody depth to the paste and a deep brown rind.