Description
The Queso Ibores PDO is a fat cheese produced exclusively with raw goats' milk of the Serrana, Verata and Retinta breeds and their crossbreeds.
Production Area
The production area of Queso Ibores PDO covers many municipal areas in the natural land of Ibores, Villuercas, La Jara and Trujillo, in the southeast of the province of Cáceres, in the Autonomous Community of Extremadura.
Production Method
The milk is coagulated with natural animal rennet, whilst the curdling process takes place at a temperature of 28-32°C for 60 -90 minutes. Once curdled, the paste is put into cylindrical moulds and pressed. It then undergoes the dry salting or brining process and is left to mature for at least 60 days and at most 100 days.
Appearance and Flavour
Queso Ibores PDO has a cylindrical form and can vary in weight. The rind is smooth and has either a waxy yellow or dark ochre colour. The paste is humid, with a semi-hard consistency, creamy, crumbly but elastic, ivory white in colour with occasional and irregular holes. The taste is slightly sourish with an aftertaste of goats' cheese, slightly spicy but very salty.
History
Queso Ibores PDO boasts very ancient origins. We can find existence of its sale, every Thursday at Trujillo, dating back to 1465, the year in which Henry IV of Castile conceded tax exemption of certain product to the city.
Gastronomy
Queso Ibores PDO is best conserved at a temperature of 8-12°C, in a humid, well-ventilated area. Queso Ibores PDO is a very versatile product; it can be flavoured with chilli peppers or by sprinkling the rind with olive oil. It can be eaten with homemade bread or used to enrich mashed potatos. It is also used as a condiment or ingredient in starters, meat, fish and au gratin vegetables. It goes best with lime honey and cherry jam, and with fried fruit. Seasoned Queso Ibores PDO goes well with red wine, while the semiseasoned variety goes best with beer or cider.
Marketing
The product is sold as Queso Ibores PDO and Queso Ibores PDO Artesanos (artisan), for the variety with a minimum of 100 days seasoning. It is sold whole or sliced, packed in appropriate boxes or vacuum sealed.
Distinctive Features
Queso Ibores PDO is made from the milk of goats which are able to adapt to the extreme edaphoclimatic conditions, typical of the area, and which give the milk it particular qualities.
