25:
518:
122:
478:
491:
145:. It is a fatty cheese made exclusively from the milk of Serrana, Verata, Retinta breeds and crosses between them and only from farms registered with the regulatory council. The cheeses are flat cylindrical and measure 5–9 cm (2-3.5 inches) high and 11–15 cm (4-6 inches) across. They weigh from 600 to 1200 g (1-2 lbs).
154:
After this the cheeses are salted, either dry salt rubbed onto the outside of the cheese or the cheese is immersed in a brine bath for a maximum of 24 hours. The cheeses are then allowed to mature for a minimum of 60 days. For the cheese to be labelled ‘artesanal’ it must have matured for at least 100 days.
153:
The milk is coagulated by a natural rennet or some other authorised , when the milk reaches 28 to 32 °C and takes from 60 to 90 minutes. The curd is then cut to grains of 5–10 mm and allowed to drain. The curd is then placed in moulds and subjected to a pressure of 1-2k/cm2 for 3–8 hours.
272:
267:
162:
Gentle to moderate aroma of goat, a characteristic taste with some slight acidity, at times a little peppery and slightly salty with some goat flavour in the after-taste.
194:
The cheese is ivory-white and firm. It has a buttery and moist texture and is friable but elastic. It has a few small cavities unevenly dispersed in the cheese.
299:
141:
protection in the
European Union and is made specifically in the districts of Ibores, Villuercas, La Jara y Trujillo in the south east of the
108:
46:
42:
89:
543:
292:
61:
508:
68:
35:
548:
538:
308:
285:
75:
462:
419:
334:
349:
142:
138:
57:
344:
409:
250:
170:
Smooth and not too hard with a natural colour of straw to dark ochre if it has been rubbed with
232:
444:
354:
374:
369:
324:
319:
82:
449:
434:
384:
359:
329:
211:
379:
339:
429:
414:
404:
532:
424:
179:
482:
477:
202:
It is usually eaten as a snacking cheese with wine or beer or as part of a meal.
522:
494:
171:
134:
24:
182:
which can populate the surface, a greyish or reddish-orange if rubbed with
121:
394:
389:
439:
399:
183:
517:
490:
277:
175:
16:
Spanish cheese made from unpasteurized goats' milk in
Extremadura
268:
English
Translation of Spanish Professional Cheesemakers website
281:
18:
133:
is a
Spanish cheese made from unpasteurized goats’ milk in
178:
oil. The rind of older cheeses may be coloured by various
506:
49:. Unsourced material may be challenged and removed.
273:English Translation of Spanish Government website
251:"Extremadura | Queseros y Quesos de España"
293:
8:
300:
286:
278:
214: – List of cheeses by place of origin
109:Learn how and when to remove this message
120:
513:
224:
7:
47:adding citations to reliable sources
14:
516:
489:
476:
23:
34:needs additional citations for
1:
186:and yellow ochre if oiled.
565:
471:
458:
315:
463:List of Spanish cheeses
139:Denomination of Origin
126:
124:
544:Extremaduran cuisine
420:Picón Bejes-Tresviso
43:improve this article
143:Province of Cáceres
345:Campo de Montalbán
127:
504:
503:
119:
118:
111:
93:
556:
521:
520:
512:
493:
480:
335:Cantabrian cream
302:
295:
288:
279:
255:
254:
247:
241:
240:
229:
114:
107:
103:
100:
94:
92:
51:
27:
19:
564:
563:
559:
558:
557:
555:
554:
553:
549:Spanish cuisine
539:Spanish cheeses
529:
528:
527:
515:
507:
505:
500:
467:
454:
435:Torta del Casar
311:
309:Spanish cheeses
306:
264:
259:
258:
249:
248:
244:
237:www.mapa.gob.es
231:
230:
226:
221:
212:List of cheeses
208:
200:
192:
168:
160:
151:
115:
104:
98:
95:
58:"Ibores cheese"
52:
50:
40:
28:
17:
12:
11:
5:
562:
560:
552:
551:
546:
541:
531:
530:
526:
525:
502:
501:
499:
498:
486:
472:
469:
468:
466:
465:
459:
456:
455:
453:
452:
447:
442:
437:
432:
427:
422:
417:
412:
407:
402:
397:
392:
387:
382:
377:
372:
367:
362:
357:
352:
347:
342:
337:
332:
327:
322:
316:
313:
312:
307:
305:
304:
297:
290:
282:
276:
275:
270:
263:
262:External links
260:
257:
256:
242:
223:
222:
220:
217:
216:
215:
207:
204:
199:
196:
191:
188:
167:
164:
159:
156:
150:
147:
117:
116:
31:
29:
22:
15:
13:
10:
9:
6:
4:
3:
2:
561:
550:
547:
545:
542:
540:
537:
536:
534:
524:
519:
514:
510:
497:
496:
492:
487:
485:
484:
479:
474:
473:
470:
464:
461:
460:
457:
451:
448:
446:
443:
441:
438:
436:
433:
431:
428:
426:
423:
421:
418:
416:
413:
411:
408:
406:
403:
401:
398:
396:
393:
391:
388:
386:
383:
381:
378:
376:
373:
371:
368:
366:
363:
361:
358:
356:
353:
351:
348:
346:
343:
341:
338:
336:
333:
331:
328:
326:
323:
321:
320:Afuega'l pitu
318:
317:
314:
310:
303:
298:
296:
291:
289:
284:
283:
280:
274:
271:
269:
266:
265:
261:
252:
246:
243:
238:
234:
228:
225:
218:
213:
210:
209:
205:
203:
197:
195:
189:
187:
185:
181:
177:
173:
165:
163:
157:
155:
148:
146:
144:
140:
136:
132:
131:Ibores cheese
125:Ibores cheese
123:
113:
110:
102:
91:
88:
84:
81:
77:
74:
70:
67:
63:
60: –
59:
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
488:
483:Spain portal
475:
410:Murcian wine
364:
350:Flor de Guía
245:
236:
227:
201:
193:
169:
161:
152:
130:
128:
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
495:Food portal
149:Manufacture
137:. It has a
135:Extremadura
533:Categories
219:References
99:March 2013
69:newspapers
375:La Serena
370:Idiazabal
325:Alpujarra
450:Zamorano
395:Manchego
390:Majorero
385:Mallorca
360:Garrotxa
330:Cabrales
206:See also
184:pimentón
172:pimentón
445:Valdeón
430:Tetilla
415:Palmero
405:Murcian
355:Gamonéu
233:"Error"
190:Texture
158:Flavour
83:scholar
509:Portal
481:
425:Roncal
365:Ibores
180:moulds
85:
78:
71:
64:
56:
380:Mahón
340:Casín
176:olive
90:JSTOR
76:books
523:Food
440:Tupí
400:Mató
198:Uses
166:Rind
129:The
62:news
174:or
45:by
535::
235:.
511::
301:e
294:t
287:v
253:.
239:.
112:)
106:(
101:)
97:(
87:·
80:·
73:·
66:·
39:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
