Ibores cheese

Ibores cheese . The Protected Designation of Origin “Queso Ibores” arises out of a common interest from producers and processors in the areas of Villuercas , Ibores , La Jaraand Trujillo to maintain and protect a traditionally made product. On the other hand, the cattle and cheese activity constitutes one of the main sources of economic resources of the population. Both the ranches and the dairies are small family farms, and it is intended to join efforts to carry out quality control and joint promotion work that would be very difficult to carry out individually. The motivation is to protect and defend a type of cheese with peculiar characteristics. It is a cheese made from raw goat milk from indigenous breeds, with organoleptic qualities differentiated from other types of cheese.and with a strong historical tradition. The Ibores Cheese saw its prestige recognized in April 1994 , the date on which the Ministry of Agriculture , Trade and Agrarian Industries of the Junta de Extremadura provisionally granted it the Denomination of Origin, and in April 1997 , which by the same Ministry was ratified its Regulations. In 2004 , national protection was granted by MAPA and finally in February 2005, Ibores Cheese obtained the recognition and protection of the European Union . (Regulation (EC) No. 205/2005 [Official Journal L 33 of 5.02.2005]

Summary

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  • 1 History
  • 2 Features
  • 3 Method of production
  • 4 Production area
  • 5 Sources

History

Cheese is a product whose origins, both in its production and in its commercialization, are ancestral. Ibores Cheese, as we know it today, has been produced in the area covered by this Protected Designation of Origin since ancient times. However, no record of marketing the Thursday of each week in Trujillo , from the 14 of July of 1465 , date on which it was granted to the city by Enrique IV of Castile, the privilege of holding a free market, free alcabalas on vegetables , cereals , cattleand its derivatives (meat, cheese, milk, etc.). In the town the name of one of its streets is still conserved as “calle de los Cabreros”, through which ranchers and cattle used to pass, as an obligatory step to go to the weekly market. In the past, Ibores Cheese transactions were carried out “by season”. The rancher, at the same time as cheesemaker, promised to deliver to the “tuner” (person who was dedicated to storing and maturing the cheeses for later sale) all the cheese obtained during the production season, and this was required during said period to purchase the entire product at market prices. The deals were closed and formalized verbally, as the only guarantee of commitment by both parties. On the other hand,1940 the celebration of a weekly market that is granted in January 1945 . Market to which as many articles and products as possible could weigh and measure. Over time, the market was reduced to the sale and purchase of goat cheeses, with producers from the nearest towns attending each week from January to July. Currently and due mainly to the importance of the dairy and cheese sectors in the Extremadura area , the National Cheese Fair begins to be held in Trujillo in 1986 , on an annual basis., which is attended by the best cheese products from all over the country, and even from abroad. Said Fair has been consolidated over the years in the most important in the sector at the national level, and reliable proof of this is the celebration at the end of April and beginning of May 2001 of its sixteenth edition. In its contest “Queso Ibores” has always stood out as a fundamental and genuine product of this land, as evidenced by the prizes and awards received.

features

Ibores Cheese is a fatty cheese, made exclusively from raw goat milk Serrana , Verata , Retintaand their crosses. Milk will be the complete natural product obtained from milking healthy goats, from the herds registered in the Livestock Register of the Protected Designation of Origin. The Ibores Cheese at the end of its maturation has the following characteristics: Physical: Cylindrical in shape, with substantially flat faces and a flat-convex perimeter surface, its height ranges from 5 to 9 centimeters, with a diameter of 11 to 15 centimeters and a weight between 650 and 1200 grams. Its bark is smooth and semi-hard, whose natural color is waxy yellow to dark ocher, the paprika presentation is traditional, as well as smeared in oil, and it can present various colorations as a result of the various molds, from greyish in natural bark, to orange-red in the paprika, up to yellow ochres in cheese spread in oil . The paste is ivory white, semi-hard, buttery in texture, and moist, between friable and elastic, with small eyes that are not abundant and unevenly distributed. Chemical: 45% minimum fat on dry matter. Minimum dry extract of 50%. Ph: 5.0 to 5.5. Total protein on dry extract 30%. CINa: 4% maximum. Organoleptic : Mild to moderate aroma, of goat cheese made from raw milk. Characteristic frank flavor, slightly acidic , moderately spicy, somewhat salty, slightly caprine in the aftertaste, and very pleasant on the palate.

Obtaining method

Raw milk , with the best hygienic and sanitary conditions, from Serrana, Verata, Retinta goats and their crosses. The coagulation of the milk will be caused with natural rennet or other authorized coagulating enzymes. The curd process will be carried out at a temperature of between 28 and 32 ° C, in a time of 60 to 90 minutes. This curd will be subjected to successive cuts until grains of 5 to 10 mm are obtained. For the molding, the curd will be introduced in authorized cylindrical molds, and once it has been done, it will be subjected to pressing by means of the appropriate equipment for 3 to 8 hours, at pressures of 1-2 kg / cm². Salting can be dry or wet, using only sodium chloride. In the case of wet salting, the maximum residence time will be 24 hours, in a saline solution with a maximum concentration of 20 Bé. Ibores Cheese needs a minimum maturing period of 60 days. Artisan cheeses can be considered those made by producers with milk from their own herds and with a minimum maturing period of 100 days.

Production area

The production area suitable for the production of Ibores Cheese covers the municipalities included in the natural regions of Los Ibores , Villuercas , La Jara , and Trujillo in the southeast of the province of Cáceres and are the following: Aldeacentenera , Deleitosa , Navalvillar de Ibor , Aldea del Obispo , Fresnedoso de Ibor , Navezuelas , Alía , Garciaz , Peraleda de San Román , Berzocana , Garvín , Robledollano ,Bohonal de Ibor , Guadalupe , Romangordo , Cabañas del Castillo , Herguijuela , Torrecillas de la Tiesa , Campillo de Deleitosa , Higuera , Trujillo , Cañamero , Jaraicejo , Valdecañas de Tajo , Carrascalejo , Logrosán , [[Valdelacasa de Tajo [[, Houses of Miravete , Madroñera , Villar del Pedroso , Castañar de Ibor , Mesas de Ibor , Zorita andConquest of the Sierra .

 

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