Ibores cheese
A goats' milk cheese from Extremadura with EU protection.
Ibores cheese is a Spanish cheese produced from unpasteurized goats' milk in Extremadura, holding Denomination of Origin protection within the European Union. It is made exclusively in the districts of Ibores, Villuercas, La Jara y Trujillo in the southeast of the Province of Cáceres. The cheese is fatty and crafted only from milk of Serrana, Verata, and Retinta breeds, as well as crosses between them, sourced from farms registered with the regulatory council.
Quick Facts
- Height
- 5–9 cm (2–3.5 inches)
- Diameter
- 11–15 cm (4–6 inches)
- Weight
- 600 to 1200 g (1–2 lbs)
- Maturation minimum
- 60 days
Facts from the source article.
Did You Know?
- The rind is smooth and not too hard, with a natural colour from straw to dark ochre if rubbed with pimentón or olive oil.
- Older cheeses may have rinds coloured by various moulds, appearing greyish or reddish-orange if rubbed with pimentón and yellow ochre if oiled.
Manufacture
The milk is coagulated using natural rennet or another authorised coagulant at 28 to 32 °C over 60 to 90 minutes. The curd is cut into grains of 5–10 mm and allowed to drain, then placed in moulds and pressed at 1–2 kg/cm² for 3–8 hours. Salting follows, either by rubbing dry salt onto the exterior or immersing the cheese in a brine bath for up to 24 hours. Maturation lasts a minimum of 60 days, with cheeses labelled 'artesanal' requiring at least 100 days of aging.
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