Queso Ibores

Queso Ibores is a full-fat cheese produced exclusively from raw milk of goats of the breeds Verata, Retinta, Florida, Malagueña and Murciana-Granadina, made within 35 municipalities in the south-east of the province of Cáceres, Extremadura. It is registered as a Protected Designation of Origin under file number PDO-ES-0261.

About this designation

Queso Ibores holds Protected Designation of Origin status, registered under file number PDO-ES-0261, with EU protection granted on 6 March 2004. A standard amendment was approved on 25 February 2025 under reference PDO-ES-0261-AM01. The geographical area comprises the natural districts of Ibores, Villuercas, La Jara and Trujillo, encompassing a total of 35 municipalities in the south-east of the province of Cáceres, in Extremadura. Milk production and cheesemaking must both take place within this area; any cutting of cheeses must also occur in dairies registered with the Regulatory Board and located in the production area. The cheese is produced exclusively from raw milk of goats of the breeds Verata, Retinta, Florida, Malagueña and Murciana-Granadina, and crosses thereof. Coagulation uses natural rennet from the abomasum of lactating ruminants and takes place at a temperature of between 28 and 32 °C. The cheese requires at least 60 days to mature. Cheeses produced by farmers using milk from their own livestock and matured for at least 100 days may be designated 'Artesanos'. Each cheese or piece of cheese intended for consumption must bear a numbered secondary label issued by the Consejo Regulador de la Denominación de Origen Protegida 'Queso Ibores', affixed in a registered dairy in such a way that it cannot be removed or reused.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PDO on 6 March 2004 under file number PDO-ES-0261; eAmbrosia identifier EUGI00000013563.
• The specification permits only raw milk from goats of the breeds Verata, Retinta, Florida, Malagueña and Murciana-Granadina, and crosses thereof.
• Cheeses matured for at least 100 days using milk from the producer's own livestock may be designated 'Artesanos'.
• Each unit must bear a numbered secondary label issued by the Consejo Regulador, affixed so that it cannot be removed or reused.

Tasting notes

Extremaduran goat's milk pressed cheese DOP from Cáceres (Sierra de Las Villuercas-Ibores area). Aged minimum 60 days. Distinctive paprika-rubbed orange-red rind (or oil-rubbed), ivory paste, semi-firm texture, balanced goat-milk-paprika flavor.

HoReCa use

Extremaduran tabla de quesos; with cured meats.

Packaging

• wheel-full-700g-1.2kg
• wedge-vacuum-300g