Produced in the Extramadura region of Spain, Ibores is made from the milk of native Verata, Retinta and Serrana goats. Extramadura is renowned as one of the most ruggedly beautiful and undeveloped regions of the country and the goats are largely allowed to roam freely, browsing on the indigenous shrubs, herbs and grasses.
After pressing, the cheeses are matured for a minimum of 100 days, during which time the rinds are rubbed either with olive oil or sweet paprika, or a combination of the two. This often gives Ibores an attractive rusty colored red rind and an earthy, slightly spicy aroma.
The texture is semifirm and smooth, yet the bone-white paste is punctuated with occasional holes.
In terms of flavor, Ibores is a very accessible cheese. Although slightly salty, the cheese has a balanced flavor with notes of cellar, mushrooms and earth, all underpinned by a slight taste of sour cream.
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.