Rubbed by hand in Extremadura
Ibores is a semi-hard cheese made using raw goat’s milk from the Extremadura region in Western Spain.
Extramadura is considered as one of the country’s most ruggedly beautiful and undeveloped regions, and goats are mainly free to roam, grazing on native shrubs, herbs, and grasses.
In Spain, the PDO stamp dictates that only milk from Serrana, Verata and Retinta goats can be used. Moreover, cheesemakers must ensure that the milk is clear of any preservatives and antibiotics.
An age-old tradition
In the beginning, the cheesemaker add natural rennet to the fresh goat’s milk. Once the curds are formed, they cut them into 10-20 mm pieces and transfer to a cylindrical mould. Afterwards, they press the wheels, dry salt them and let them mature for at least 60 days.
At this time, the affineur rubs each wheel by hand with olive oil, pimenton (a sweet paprika) or a combination of the two. As a result, the cheese develops a rusty crimson rind and an earthy, slightly spicy aroma.
Underneath the rind, its pâte is ivory coloured with the occasional eye. The aroma is quite strong and earthy while the flavour is clean with some acidic and spicy bite and a goaty finish.
How to pair Ibores
Overall, this gorgeous semi-hard cheese from Spain pairs exquisitely with a Pouilly Fume and some of the more oaky Chardonnays through to spicy reds.
