Description

Wallace Ibores: 3 gallons goat milk at 86 °F, 1/16 tsp MA4002, ¼ tsp rennet, rest 60 + 60 minutes, cut to ¼ inch. Press in stages to 75 lb, brine 3 hours, then a smoked-paprika and olive-oil rind. Age 4–6 weeks (traditionally 3–4 months).

Recipe details

Style

Semi-hard cheese

Country

Spain

Region

Extremadura (Ibores)

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

US

Milk

Goat milk, Pasteurized, Not homogenized

Milk volume

3 gal

Expected yield

3 lb

Yield ratio

0.119826 ratio

Active time

200 min

Total time

12 h

Scale

For milk volume: 3 gal

Ingredients

• Goat milk, not ultra-pasteurized — 3 gal

  Role: Base milk · Kind: Milk Goat

• MA4002 — 0.06 item

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Calcium chloride (for pasteurized milk) — 0.25 tsp

  Role: Mineral · Kind: Calcium chloride · Optional: Yes

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.

• Liquid rennet — 0.25 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

• Non-iodized cheese salt — 2 lb (Details: Salt: Brining; Iodized: No)

  Role: Salt · Kind: Salt

• Spanish smoked paprika — 2 tbsp

  Role: Spice · Kind: Spice Paprika

• Olive oil for the rind paste — 2 tbsp

  Role: Adjunct · Kind: Adjunct Oil

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Brine container
• Aging fridge or cave

Process

1. Heat the milk to 30 °C

   Heat · Milk preparation

   Heat the vat to the culture temperature published for this make.

   Temperature: 30 °C

2. Add culture

   Step code · Ripening

   Sprinkle the starter, rehydrate, then rest at temperature.

   Temperature: 30 °C · Time: 60 min · Addition: Amount: 0.06 item; Rest: 2 min

3. Add CaCl₂

   Step code · Calcium correction

   Dissolve calcium chloride in clean water and stir into pasteurized milk.

   Temperature: 30 °C · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup

4. Add rennet, then wait floc × multiplier

   Step code · Coagulation

   Dilute the coagulant, stir about 1 minute, remove the stirrer, then wait until a clean break (floc time × multiplier).

   Temperature: 30 °C · Time: 45 min · Flocculation: 15 min × 3 · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup

5. Cut the curd

   Cut · Cutting

   Cut vertical, rest, then horizontal to the published grain size.

   Size: 6 mm · Curd cuts: Cut: Size: 6 mm; Wait: 5 min; Cut: Size: 6 mm · Settle: Duration: 5 min

6. Heal the grain

   Step code · Healing

   Let the grains rest so the cuts seal.

   Time: 5 min · Settle: Duration: 5 min

7. First stir

   Stir · Stirring

   Stir gently so the grains separate and do not mat.

   Stir: Duration: 5 min

8. Cook to 30 °C

   Step code · Cooking

   Heat the grain at the published rate, stirring so it does not mat.

   Temperature: 30 °C · Ramp: From: 30 °C; To: 30 °C · Rate: 1 °C

9. Settle the grain

   Step code · Healing

   Stop stirring and let the grains sink before the whey draw.

   Time: 5 min · Settle: Duration: 5 min

10. Draw whey and hoop

    Drain · Draining

    Draw whey to the grain and fill the hoop.

    Flips: Turn: After: 5 min; Turn: After: 15 min

11. Press

    Press · Pressing

    Brine 3 hours. Rub smoked paprika and olive oil during aging at 52–56 °F / 80–85% RH.

    Pressing: Stage: Mass: 25 lb; Duration: 60 min; Stage: Mass: 50 lb; Duration: 90 min; Stage: Mass: 75 lb; Duration: 4 h

12. Salt / brine

    Step code · Salting

    Salt the wheel as published — brine or dry salt.

    Brining: Saturated: Yes; Water: 1 gal; Salt: 2 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C; Duration: 3 h

13. Age

    Age · Aging

    Brine 3 hours. Rub smoked paprika and olive oil during aging at 52–56 °F / 80–85% RH.

Aging

Duration: 45 d; Stage: Name: Ibores paprika rind; Duration: 45 d; Temperature: 12 °C; Humidity: 82 %; Wash: Every 7; Notes: Rub smoked paprika and olive oil during aging.

Storage

Temperature: 8 °C; Shelf life: 45 d

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Ibores Cheese Making Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2018; URL: https://cheesemaking.com/products/ibores-cheese-making-recipe