Calling all smoke lovers! We heard you! We know you enjoy a great smoked cheese now and then, so we start with some of our oldest sheep milk cheeses and follow methods used by the Basque in the production of their great Pyrenees cheese: Idiazabal. Forget the supermarket, liquid flavored version of smoked cheese. We burn apple wood to create the smoke, and use some of the best, aged sheep milk cheese we have on hand. The result is a smokey, firm, amber cheese with a touch of sweetness on the finish.