Traditionally roduced in the Extramadura region of Spain, Ibores is made from the milk of native Verata, Retinta and Serrana goats.
This is cow milk version of Ibores. After pressing, the cheeses are matured for a minimum of 100 days, during which time the rinds are rubbed with olive oil and smoked paprika. This often gives Ibores an attractive rusty colored red rind and an earthy, slightly spicy aroma.
The texture is semifirm and smooth, yet the paste is punctuated with occasional holes.
In terms of flavor, Ibores has buttery flavour, slightly acidic, a bit spicy, fairly salty and very pleasant on the palate.
For pairing, Ibores matches up well with a several wines, ranging from Pouilly Fume and some of the more oaky Chardonnays through to spicy reds.
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