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Cheese from Spain, Extremadura
Raw milk from local goat breeds is set with natural rennet at 28–32 °C, cut to 5–10 mm grains, moulded and pressed for 1–3 hours. The cheese is dry-salted, or brined for up to 24 hours, and ripens for at least 60 days. The rind is traditionally rubbed with paprika or with olive oil.
| Raw whole goat milk from registered herds of the listed breeds | [ibores-sd2025] |
| Natural rennet from the abomasum of suckling ruminants | About 80 % chymosin and 20 % pepsin, average strength 1:15 000[ibores-sd2025] |
| Salt (sodium chloride only), dry or as brine | [ibores-sd2025] |
| Paprika (pimentón) or oil for the rind, in the traditional coated versions | [ibores-oj2004][ibores-sd2025] |
Total time across the recorded steps: 2 months
What changes: Natural rennet sets the raw goat milk at 28–32 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw milk from local goat breeds is set with natural rennet at 28–32 °C, cut to 5–10 mm grains, moulded and pressed for 1–3 hours. The cheese is dry-salted, or brined for up to 24 hours, and ripens for at least 60 days. The rind is traditionally rubbed with paprika or with olive oil. Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (European Commission 2025). Lactococcus lactis subsp. lactis (the prevalent group), Leuconostoc mesenteroides subspecies, Weissella paramesenteroides, Lactobacillus casei and L. plantarum, identified in Ibores made from raw goat milk without added starter does most of the fermenting.
| Main step | at least 2 monthsSet[ibores-sd2025] | Ripen |
|---|---|---|
| Temperature | 28–32 °CSet[ibores-sd2025] | Set the raw milk with rennet |
| Acidity | pH 5.2Measured[gonzalez2002] | Ripen |
A Spanish raw goat milk cheese pressed for 1 to 3 hours and ripened at least 60 days. Its mark is the traditional rind rubbed with paprika or with oil.
The milk stays raw. The specification requires at least 60 days of ripening, allows only sodium chloride for salting, caps NaCl at 4 % and says the cheese complies with current food safety rules. In a study, coliforms and coagulase-positive staphylococci from the raw milk fell during ripening, earlier when native lactococcal starters were used. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère.
Hazards the sources name: Coliforms and coagulase-positive staphylococci from the raw milk; they fell earlier in ripening when native lactococcal starters were used, and in cheese made without starter the staphylococci disappeared completely; Listeria spp. and Enterobacteriaceae were counted in raw-milk Ibores; high-pressure treatment at 600 MPa lowered them in the mature cheese.
Every number is labelled with how it is known. How this atlas is made
Records show the cheese sold at the Thursday market of Trujillo since 14 July 1465, when Henry IV of Castile granted the town a free market. Jaraicejo's weekly market, granted in 1945, later became a goat cheese market. A National Cheese Festival has been held in the area every year since 1986. The name was entered in the EU register of protected designations by Commission Regulation (EC) No 205/2005 of 4 February 2005, and a standard amendment to the specification was approved on 25 February 2025.
