The milk used to produce “Queso Ibores” comes from native goat breeds—Verata, Serrana, and Retinta—and crosses between them. These breeds are adapted to the local mountainous and rolling plain terrain, feeding on the pastures, scrubland, and fruits provided by the Extremaduran *dehesa* (wooded pastureland) under extensive or semi-extensive grazing systems.
Queso Ibores is made exclusively from raw milk (unpasteurized) from the aforementioned breeds.
Shape: Cylindrical, with substantially flat faces and a plano-convex side profile. The rind varies in color: from waxy yellow to dark ochre in the natural version; orange-red in the paprika-coated version; and yellow-ochre in the oil-rubbed version.
The paste is ivory-white and semi-hard, with a smooth, buttery, and moist texture that is somewhere between crumbly and elastic; it features small, sparse, and unevenly distributed eyes.
The flavor of raw goat’s milk is most evident on the palate, though the taste is not excessively strong. It offers a slight piquancy and moderate acidity, with a lingering aftertaste reminiscent of nuts and floral aromas—qualities derived from the livestock’s diet while grazing on the *dehesa*.
