Ibores cheese

Ibores Cheese is a traditional Spanish cheese made from goat's milk. It originates from the Ibores region in the province of Cáceres, Extremadura, Spain. The cheese is named after the region where it is produced.

History

The production of Ibores Cheese dates back to ancient times. The cheese-making tradition in the Ibores region has been passed down through generations, and the cheese is still made using traditional methods today. The cheese was granted Protected Designation of Origin (PDO) status by the European Union in 1996, which recognizes the unique characteristics of the cheese and protects its name from being used by other products.

Production

Ibores Cheese is made from the milk of Verata and Retinta goats, which are native to the Ibores region. The milk is curdled using animal rennet, and the curds are then pressed and salted. The cheese is aged for a minimum of two months, during which time it develops a firm texture and a complex, nutty flavor.

Characteristics

Ibores Cheese is a semi-hard cheese with a natural, golden rind. The cheese has a creamy, white interior with small holes. It has a slightly acidic, buttery flavor with a hint of goat's milk. The cheese is often rubbed with paprika or olive oil during the aging process, which gives it a distinctive flavor and color.

Uses

Ibores Cheese is often served as a table cheese, but it can also be used in cooking. It melts well, making it a good choice for dishes like gratins and casseroles. The cheese pairs well with robust red wines and crusty bread.

See Also

• List of Spanish cheeses
• List of goat milk cheeses

50px

This Spanish cheese related article is a stub. You can help WikiMD by expanding it.