Ordizia, Gipuzkoa, Basque Country, Spain, June 2014. Basque shepherd and Idiazabal cheesemaker, Joseba Insausti Mujika herds his sheep through the mountains above the village of Zaldivia.  Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. The Basque Country (Basque: Euskadi, Spanish: Pais Vasco) is a region at the north of Spain, bordering the Atlantic Ocean and France. It is defined formally as an autonomous community of three provinces within Spain. Basque Country is one of the world's top gastronomic destinations. Photo by Frits Meyst / MeystPhoto.com
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