La investigación científica en el queso Idiazabal

Revista Internacional de los Estudios Vascos. RIEV, 53, 2

Albisu Aguado, Marta
; Nájera Ortigosa, Ana Isabel
; Pérez Elortondo, Francisco José
; Renobales, Mertxe de
; Rodríguez Barrón, Luis Javier
; Ruiz de Gordoa Arroniz, Juan Carlos
; Virto Lecuona, Maria Dolores

Publication year:
Publication place:
Donostia-San Sebastián

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Idiazabal cheese has been extensively studied from a scientific perspective for the last 15 years. The present article describes some of the main factors that directly influence its sensory and hygienic quality, both during the fabrication process and during the ripening period. Among these factors the artisanally-prepared rennet and the role of grazing are considered.
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