Cheese made from whole, raw milk from goats of the Serrana, Verata and Retinta breeds and their crossbreeds, and ripened for a minimum of 60 days.
The production area covers 35 municipalities in the natural districts of Ibores, Villuercas, La Jara and Trujillo in the province of Cáceres (Extremadura).
The goats may be reared either extensively or semi-extensively. In the latter, in order to protect flocks from the harsh summer climate, they are taken from the valley pastures to graze on the nearby mountain slopes. Milking begins in autumn and is stepped up in winter, reaching its peak in spring and ending in early summer because of the heat and the start of gestation.
In general, the PDO authorized breeds are well-adapted to the tough grazing conditions of the production area and provide sufficient milk. However, the Retinta and Verata breeds are under threat of extinction, and the predominant breed is the Serrana.
Goat-rearing has had to adapt to traditional grazing lands. The milk used to make PDO Ibores cheese must be the whole natural product obtained from healthy goats belonging to the dairy farms covered by the PDO. It must be clean and contain no colostrum, medications, preservatives, etc. which might negatively affect the ripening, storage and health and hygiene of the cheese. Before use, the fresh milk must be kept at below 6ºC (43ºF) to prevent the development of microbes.
Cheese production begins with coagulation of the milk using natural rennet or other authorized starters, at 28-32ºC (82-89ºF) for 60-90 minutes. The resulting curds are cut until they form grains 10-20 mm (½–¾”) long. They are then transferred to cylindrical molds and pressed for three to eight hours at pressures of 1-2 kg/cm2 (28.5 lb/sq in.
The cheese is then salted with sodium chloride alone, either dry or in a brine solution at a maximum concentration of 20º Beaumé, for a maximum period of 24 hours.
Finally, the cheese is ripened for 60 days at a relative humidity of above 75% and a temperature of 4-15ºC (39-59ºF).These cheeses are usually made from raw milk but pasteurized milk is allowed providing the starters authorized by the Regulatory Council are used, ensuring that the cheese will have the necessary Ibores characteristics.
The PDO cheeses are identified with a numbered label issued and controlled by the Regulatory Council. In addition, the producer’s own label must clearly state the name of the PDO, the date of production and whether the cheese has been made from raw or pasteurized milk.
Characteristic, clean-tasting, slightly acid and moderately piquant flavor, with a slight finish of goat’s milk. Very pleasant and creamy on the palate. The aroma is slightly or moderately suggestive of raw goat’s milk. The texture is buttery and moist, somewhere between crumbly and elastic.
Wheel-shaped, with smooth, flat top and bottom and smooth, flat-to-convex sides. Height 5-9 cm (2-3½” ), diameter 11-15 cm (4½-6”), and weight 650-1,200 g (1 lb 7 oz-2 lb 10 oz).Queso Ibores is currently marketed in formats including 1 kilo, halves, and quarters.
The rind is smooth and semi-hard and may be natural, washed or brushed, or coated with pimentón (a Spanish type of paprika) or olive oil. The natural color ranges from waxy yellow to dark ocher, with different coloring depending on the molds – from the greyish of the natural rind to orangey-red in pimentón-coated cheeses and yellow-ocher in oiled cheeses. The paste is ivory-white and semi-hard and may have a few, unevenly distributed eyes.
The physical and chemical characteristics are as follows:
– Fat in dry matter: minimum 50%
– Total protein in dry matter: minimum 30%
– Dry matter: minimum 50% Sodium chloride: 4% maximum
– pH: minimum 5.2
– Spanish Ministry of Agriculture
– Regulatory Council, Queso Ibores PDO
Consejo Regulador de la DOP Queso Ibores
Apartado de Correos 67
10200 Trujillo (Cáceres)
Tel: (+34) 927 323 076
Fax: (+ 34) 927 323 076