Where: Extremadura, Spain
Milk Type: goat, raw
Rind: natural, flavored
Shape: ~2lb wheel
Flavor: earthy, mushrooms but mild and slightly sour
The dry, rocky, scrubby hillsides of the Extremadura, south-central Spain, bordering Portugal are home to the free-ranging goats that give milk for Ibores. It’s a wonderfully warming and satisfying goat cheese, mellow, earthy and somewhat spicy if, as it often is, the rind has been rubbed with olive oil and paprika. It’s an easy to approach cheese.
I did say “free range”…
Extremadura is considered one of the last unspoilt regions of Spain, with land and animal protected reserves. A healthy region for healthy goats and healthy cheese. It’s also home to World Heritage sites boasting some of the best remaining examples of Roman and Medieval architecture.
It’s also Spanish foody Mecca, especially for Chorizo, Salchichón and the delicious Jamón Ibérico de Bellota
Coincidentally, Rozanne Gold just wrote about the ham on Friday.
Beverage pairings: Ibores will hold up well with just about anything, an easy pairing. Spanish reds of course, whites… chardonnay. Extremadura is home to the Ribera del Guadiana appellation.