68. Ibores
Pimentón, a smoked red paprika, is worked into the rind of some young Ibores cheeses, giving them a vibrant color and hint of piquantness. The raw milk that goes into Ibores comes from two hearty breeds of Spanish goats, the Retinta Extremeña and Verata, and the flavor is definitively goaty with a hint of smokiness and nutty sharpness. The texture is semi-soft, almost creamy. A very nice Spanish goat's cheese.
Name: Ibores or Queso de los Ibores
Type of Milk: goat's, unpasteurized
Type: semi-soft
Produced in: Spain, Extremadura
Date Purchased: 12/27/2006
Date Eaten: 12/31/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $15.99/lb.
January 12, 2007
70. Idiazábal
A major difference between Idiazábal and other Spanish cheeses like Manchego and Zamorano is a hint of smoke. Idiazábal (pronounce the "zá" like a strong lispy "THA") is lightly smoked over cherry wood or beech which darkens the rind but does not permeate to the heart of the cheese. The cheese is nutty with a salty grana. Delicious.
Name: Idiazábal or Queso Idiazábal or Idiazabal
Type of Milk: sheep's, unpasteurized
Type: semi-hard
Produced in: Spain
Date Purchased: 12/27/2006
Date Eaten: 12/31/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $21.99/lb.