Control

• The Idiazabal cheese
  • Protected production zone
  • The sheep
  • Production
  • Nutritional values
• The designation
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  • Control
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Controls

The main controls that the Mark of Origin carries out are the following:

• Inspections: Periodical inspections are carried out in the cattle farms, the collection routes, the cheese farms and the points of sale when these are in situ.
• Analyses: The cheese, once mature, is collected from the cheese farms and undergoes three types of analysis. Firstly, the composition is tested to ensure it corresponds to that of an Idiazabal cheese; secondly, hygiene and sanitary analyses take place to ensure no damage can be caused to human health; and, finally, a rigorous sensorial analysis is carried out by the Tasting Committee of the Mark of Origin.
• Administrative control: By means of a complex method of data collection covering the entire chain involved in Idiazabal cheese production, automated control systems ensure no type of fraud can take place regarding the origin and type of milk and cheese. In addition, there is rigorous control of each and every one of the cheeses produced. This takes place through the unit numbering on the rind of each cheese that reveals in any given moment the name of the producer, day of production, type of milk, etc.