Between valleys, forests of cork oaks and holm oaks, and surrounded by huge jarales; an orography that, on the one hand is mountain range and, on the other hand, peneplain. There, in that varied landscape of the north of Estremadura, is the area of production of a cheese from goat full of flavor, personality and tradition. Is he Ibores cheese; has a Protected Designation of Origin (DOP) that guarantees its quality -which has led it to win multiple recognitions and awards- and, in addition, it is respectful with the environment, having a high ecological value. Do you want to know more about this goat cheese so special?
Protected Designation of Origin «Queso Ibores»
When it comes to a product with DOP, almost as important is the origin and the area where it is produced as the food itself. Why? Because the climatic and geographical characteristics notably influence the flavor, the preparation and the state of the animals. In this sense, the production area of the Ibores cheese comprises 35 municipalities of Cáceres, which are within the regions of Ibores, Villuercas, La Jara and Trujillo -that is, in the northern part of Extremadura-. The landscape is varied: you can find mountains and you can also find plains - and perhaps that is what makes this cheese so special.
Now let's talk about the great protagonist: the goat. Bill Ibores cheese It is made with the milk of the Retinta, Serrana and Verata breeds -as well as the crosses between them-. It is true that each animal tends to adapt better to the orography of some areas than others, but in this case, goats are quite adapted to the conditions of the place. This is great news, because in this way the great ecological interest that exists in the regions of the area, in which the vegetation is widespread, is being valued.
Texture, flavor and elaboration
Goat milk always gives cheese a special flavor; in this case, to elaborate the Ibores cheese, they employ raw milk of these ruminants with a time of 60 day maturation. However, there is an exception: artisan cheeses may also be considered those that are produced in small-production artisanal cheese factories in which the milk used is from their own herds and whose maturation process lasts at least 100 days.
It is also a fatty product that, as we have said, is made from the milk of Retinta, Serrana and Verata goats. When choosing your Ibores cheese you can take into account its bark, which can be natural, paprika or spread in oiland. In the mouth, it is creamy and buttery and, without being excessive, the flavors of raw milk are appreciated, which give it that characteristic touch.
As stated by the PDO itself, "it has a slightly spicy, moderately acidic touch and a persistent aftertaste reminiscent of dried fruits (chestnuts, walnuts) and floral aromas". In other words, a whole festival of flavors that explode in the mouth and make this cheese unique.
The cheese shops
Mainly, there are five cheese factories that make Ibores cheese: Almonte, Berrocales Trujillanos, Las Villuercas, Ignacio Plaza Mariscal and Luis Fernández León. All of them contribute their grain of sand to the production of this cheese so special in Caceres. But yes, with a common goal: that the development of such an important, traditional product with so much history behind will not fall into oblivion with the passing years.
Today, the Ibores cheese It is distributed regionally and nationally in some markets, although there is also a small percentage of export. In fact, if you want to try this product, the best idea is to go to specialized stores in artisan foods; Is the best option.
With regard to cured cheese, the ideal combination is that of aged wines and meat or game elaborations. For semi-cured cheese, they recommend pairing it with beers -whether blonde or toasted-, cider or cava. In this case, it perfectly accompanies seafood and fish dishes. But in reality, with a cheese of this quality and flavor, what does not work? We invite you to try the Ibores cheese right now, now that you know how it is.
