Ibores cheese is a Spanish cheese made from unpasteurized goats’ milk.
It is a fatty cheese.

The rind is smooth and not too hard with a natural colour of straw to dark ochre.
The color developed as it was rubbed with paprika and olive oil.

The cheese inside is ivory-white and firm.
It has a buttery and moist texture
It has a few small cavities unevenly dispersed in the cheese.

After this the cheese is made it salted by being immersed in a brine bath.
The cheese is 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.

This cheese is usually eaten as a snacking cheese with wine or beer or as part of a meal.