Extremaduran goat’s cheese
Extremaduran goat’s cheese has its own name: Ibores Cheese. This is a full-fat cheese with a semi-hard rind, ivory in colour, rubbed with paprika or in oil. Its name comes from the county where the largest concentrations of goats are reared in the province of Cáceres, and also where it is made: Ibores, Villuercas, La Jara and Trujillo, and the area around the Villuercas Ibores Jara UNESCO Global Geopark, recognised by UNESCO for its geological value.
The livestock population that forms the Ibores Cheese Designation of Protected Designation of Origin includes the breeds Serrana, Verata and Retinta, with their respective crosses, which are reared extensively on dehesa grassland and coppice. It is thanks to them that we have this gastronomical gift, in addition to the landscape of the province of Cáceres and the know-how of the goatherds, who have been responsible maintaining the tradition for centuries.
The high ecological value of the Villuercas Ibores Jara UNESCO Global Geopark also plays a large part in the final product. Its climate and topography mean the livestock have to adapt to the hash grazing conditions of the area. In fact, this is why the breeds that produce Ibores Cheese are characterised by having low milk production that is high in fat and protein.
To make Ibores Cheese, the goat’s milk is coagulated with animal rennet, and then it is introduced into cylindrical molds subjected to pressure, reaching maturity after 60 to 100 days.
The result is a cheese with a mild to moderate aroma, buttery flavour, slightly acidic, a bit spicy, fairly salty and very pleasant on the palate. Ibores Cheese is increasingly used in the restaurant industry, providing a touch of quality and flavour to numerous dishes.
Production is protected by the Ibores Cheese Protected Designation of Origin Regulatory Board.
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