Ibores cheese is a semi-firm goat milk cheese from Extremadura, Spain, famous for its rich flavor and unique character. Made from raw milk of local goat breeds, it has a creamy texture with a tangy finish. Aged for at least 60 days, this artisan cheese has achieved PDO status, ensuring its authenticity and quality. With limited production, it's a rare find for cheese lovers. Stick around to discover tasty recipes and pairing suggestions that enhance your culinary experience.
History
Ibores cheese has its roots in Extremadura, Spain, where it's been crafted since at least 2000 by the skilled cheesemaker Maria del Carmen.
This goat cheese is made from raw milk sourced from local breeds like Serrana, Verata, and Retinta, showcasing the region's rich farming traditions.
The cheese's unique qualities earned it a DOP (Denominación de Origen Protegida) status, which protects its authenticity and ties to the geographic area.
With only seven producers allowed to create Ibores cheese, its artisanal nature and exclusivity shine through.
Traditional methods, such as rubbing the cheese with pimentón and olive oil, have been passed down through generations, enhancing its distinctive flavor and appearance that you'll appreciate with every bite.
Recipe
Ibores cheese brings a delightful tanginess and creaminess to this pasta bake, making it a perfect dish for both weeknight dinners and special occasions. The semi-firm texture of the cheese melts beautifully, creating a rich and satisfying sauce that envelops the pasta.
With the addition of roasted vegetables, this recipe not only elevates the flavor profile but also adds nutritional value, making it a wholesome meal that everyone will enjoy.
This pasta bake is incredibly versatile; feel free to mix in your favorite vegetables or proteins. Whether you choose to include sautéed mushrooms, spinach, or even grilled chicken, the Ibores cheese will enhance every bite. Serve this dish with a light salad and a glass of rosé for a delightful dining experience that showcases the wonderful flavors of Ibores cheese.
Ingredients:
- 8 oz penne pasta
- 1 cup Ibores cheese, grated
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Cooking Instructions:
Preheat your oven to 375°F (190°C). Cook the penne pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat, and add the garlic, cherry tomatoes, zucchini, and bell peppers. Sauté the vegetables until they're tender, about 5-7 minutes.
Add the cooked pasta to the skillet, along with the grated Ibores cheese, oregano, salt, and pepper. Stir until everything is well combined.
Transfer the mixture to a baking dish and sprinkle a little more Ibores cheese on top. Bake for 20-25 minutes or until the cheese is bubbly and golden.
Extra Tips:
When making this pasta bake, consider adding a splash of white wine to the sautéed vegetables for extra depth of flavor.
You can also experiment with different types of pasta, such as fusilli or rigatoni, to change up the texture. For a crispy topping, mix some breadcrumbs with a drizzle of olive oil and a sprinkle of Ibores cheese, then spread it over the top before baking.
Don't forget to let the dish cool for a few minutes before serving to allow the flavors to meld beautifully!
Cooking Steps
To start making Ibores cheese, you'll heat the milk to 86°F and add the specific cultures, stirring gently.
After letting it sit to develop acidity, you'll mix in the rennet and continue stirring.
Once the curds begin to form, it's time to cut them into small pieces and prepare for draining.
Step 1. Heat Milk to 85°F
As you begin the process of making Ibores cheese, heating 3 gallons of raw goat milk to precisely 85°F is crucial for achieving the right texture and flavor.
To do this, set up a water bath between 120-140°F. Use a thermometer to monitor the temperature closely; it's vital that the milk reaches and holds steady at 85°F.
Stir the goat milk gently during heating to distribute the heat evenly and prevent any hot spots. Once it reaches the target temperature, let the milk rest for 60 minutes.
This resting period is essential, as it allows the culture to produce acid, promoting proper coagulation. Keep the milk warm throughout this time to support the activity of the mesophilic starter culture.
Step 2. Add Cultures and Stir
Once the milk has rested at 85°F, sprinkle 1/16 tsp of MA 4002 culture evenly over the surface.
Let it hydrate for about 2 minutes before gently stirring it in. This culture is essential for developing the unique flavor of your goat cheese.
After stirring, let the milk rest for 60 minutes, keeping the temperature warm. This step allows the culture to revive and produce the necessary acidity, vital for curd formation.
Make sure to monitor the temperature during this period to ensure optimal results. If you notice any matting in the curds after resting, stir gently to keep them separate.
This will help the whey rise effectively, setting you up for the next steps in your cheese-making journey.
Step 3. Add Rennet and Stir
After the milk has ripened for 60 minutes, add 1/4 tsp of single strength liquid rennet directly to the acidified milk. This step is crucial for initiating curd coagulation.
Stir gently for about a minute, ensuring the rennet is evenly distributed. Then, let the milk sit quietly for another 60 minutes, maintaining an elevated temperature to promote optimal curd formation.
To check the curd's consistency, insert a knife at a 45-degree angle; the edges should break cleanly, indicating proper coagulation.
While waiting, remember to sanitize your cheese mold and draining cloth to keep everything clean.
The right addition and stirring technique of rennet will significantly influence the texture and flavor of your Ibores cheese.
Step 4. Cut Curds Into Small Pieces
Begin by cutting the formed curds into 1/4 inch pieces, which will help release the whey effectively. Use a long knife for the initial cuts, ensuring each piece stays separate.
Once you've cut the curds, let them rest for about 10 minutes. This resting period is crucial; avoid letting the curds mat together. If you notice them starting to clump after 5 minutes, gently stir them with a whisk to keep them loose.
The goal here is to allow whey to rise to the top while preserving the integrity of the cut curds. Properly cutting the curds is vital for achieving the desired texture and moisture content in your final cheese product.
Step 5. Drain Curds in Cheesecloth
To effectively drain the curds, line a cheese mold with a sanitized cheesecloth, ensuring it's properly prepared for the process ahead.
After cutting the curds into 1/4 inch pieces, let them rest for about 10 minutes to facilitate whey separation without matting.
Pour the curds into the cheesecloth-lined mold, allowing the whey to drain naturally.
Gently press the curds for even consolidation, starting with light weight and gradually increasing the pressure to help expel more whey.
Keep an eye on the removal rate until it slows to drops.
Once sufficient whey has drained, wrap the curds and add salt, preparing them for the next stages of your cheese production.
Enjoy the journey of creating Ibores cheese!
Final Thoughts
Though you might be tempted to overlook Ibores cheese amidst the vast array of options available, its unique character and rich heritage make it a standout choice.
This semi-firm goat milk cheese from Extremadura, Spain, boasts a zesty flavor, enhanced by a visually striking rind rubbed with pimentón and olive oil. Aged for at least 60 days, Ibores cheese offers a gentle aroma, slight acidity, and a buttery, creamy texture that finishes with a delightful tang.
Its versatility shines when paired with light red wines, rosé, or lager beer, making it perfect for cheese boards and culinary creations.
With limited production and PDO status, Ibores cheese is a rare gem worth seeking out for your next tasting experience.
Frequently Asked Questions
What Does Ibores Cheese Taste Like?
Imagine savoring a cheese that dances on your palate, combining gentle goat aromas with a hint of acidity and a dash of pepper.
You'll find a creamy texture that balances mellow nuttiness and earthy undertones. The firm texture delivers a tangy finish, leaving you wanting more.
As you enjoy each bite, the distinct goat flavor lingers, offering a delightful alternative to standard cheeses.
It's a unique tasting experience you won't forget!
What Is the Most Popular Cheese in Spain?
The most popular cheese in Spain is Manchego, made from the milk of Manchega sheep. You'll love its distinct flavor and firm texture, which pairs perfectly with a variety of wines.
Spain's cheese diversity is impressive, with over 100 varieties to explore. When you dive into Spanish cheeses, be sure to look for those with Protected Designation of Origin (PDO) status, ensuring you're tasting authentic, region-specific delights that reflect the country's rich culinary heritage.
What Is the Most Popular Cheese in Portugal?
Imagine walking through a sun-drenched Portuguese landscape, where rolling hills cradle sheep grazing peacefully.
The most popular cheese here is Queijo da Serra, a creamy delight that melts like butter on your tongue.
You might also encounter Queijo de Azeitão, with its tangy aroma, or the sharp notes of Queijo São Jorge from the Azores.
Each bite reflects Portugal's rich cheese culture, a tapestry of flavors waiting for you to explore.
What's the Difference Between Manchego and Iberico Cheese?
When you're comparing Manchego and Iberico cheese, you'll notice distinct differences.
Manchego's made from Manchega sheep's milk, giving it a firm texture and nutty flavor that intensifies with age.
Iberico, however, combines cow, sheep, and goat milk, resulting in a creamier texture and rich taste.
While Manchego ages between 60 days to two years, Iberico typically has a shorter aging process.
Each cheese reflects unique regional traditions and flavors from Spain.
