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Ibores

EXTREMADURA
Milk of Goat
Fresh
Taste: Medium
Texture: Creamy
Pasta: Semi-hard
0,86 Kg
Semi-cured
Tinto Rioja joven
DESCRIPTION

Ibores cheese is one of the most emblematic products from Extremadura: its smell and taste remind us of sensations strongly linked to a countryside of beautiful landscapes and scrublands, where rockrose, heather, thyme and thickets grow rampant. It is produced from Serrana, Verata or Retinta goat’s milk, all bred according to tradition, based on regional shepherding. It is a cylindrical cheese, with a semi-hard rind and a waxy yellow or dark ochre color. It is traditionally presented covered in paprika or oil. The paste is semi-hard and with little holes throughout the wheel.

PRODUCT HISTORY

In Extremadura, one of the better known livestock breeding regions of the country, the area of Ibores, because of its special orography of broken relief and high levels of rain, has always been considered the best place to breed goats. These goats, then, have always been quickly associated with the people of that land: transhumant goat shepherds that grazed their livestock on the hills and oak groves. The milking cycle would begin in fall, then intensifying in spring and finishing in summer. The cheese was made just after each milking, generally done twice a day. Today, there are flocks whose production is no longer seasonal, so that milk can be obtained all year long.

PRODUCTION PROCESS

Fresh or pasteurized milk is curdled with baby goat rennet at a cool temperature. Afterward, it is cut up and used to fill the molds (these used to be made from walnut wood). Following this, the pieces are salted and left to air and mature in a cool, dry place for one to three months.

BUY CHEESE BOARDS that include this cheese
Denominación de Origen II
QUESOS FROM EXTREMADURA
Ibores
Torta de La Serena
Torta del Casar
Acehuche
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
Due to its buttery flavor and wild herb aroma, it goes very well with young Rioja wines and red meat.