Idiazábal is a fine local cheese made from unpasteurized sheep milk,a generous lump of which was awarded to all race finishers when I ran at Zegama in 2003 and 2004. Hope they maintain this excellent tradition. It’s the perfect cheese to eat with quince jelly and a beaker of cider, and that takes me back to the Sagardotegi cider house...... where this thread started.