2020-08-13 / test@t

Ibores cheese

Ibores is a Spanish semi-hard cheese from the province of Extremadura. Traditionally made from goat's milk. Has a natural smoked paprika crust with olive oil.

Ibores cheese
  • milk 4 liters
  • sourdough "Hard cheese" BakZdrav 0.24 g
  • rennet "Cheese" BakZdrav 0.24 g
  • calcium chloride 10% 4 ml
  • water for diluting the enzyme 50 ml
  • calcium dilution water 50 ml
  • brine 20% (1 l of water, 250 g of salt, 1.2 ml of vinegar 6%, 10 ml of calcium chloride 10%)
  • smoked paprika
  • olive oil


Step 1
We heat milk in a water bath to 30 ° C.
Step 2
Sprinkle the "Hard Cheese" sourdough BakZdrav on the surface of the milk, let it stand for 3-4 minutes, stir, cover with a lid. We leave for about an hour.
Step 3
We check the clot for a clean break. Cut into 1 cm cubes and leave for 10 minutes.
Step 4
Gently mix the curd with a whisk, reducing the grain size.
Step 5
For the next 30 minutes, heat to 30 ° C, stirring with a whisk, without damaging the grains.
Step 6
We fold the grain into a mold lined with gauze.
Step 7
After 10 minutes, rewrap it in clean cheesecloth and turn the cheese in a mold.
Step 8
We take out the cheese from the press.
Step 9
We immerse the cheese in 20% brine for 4 hours, turn it over in the middle of the time.
Step 10
After salting, put the cheese on a drainage mat and place it in the refrigerator to dry for 1-2 days.
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