Ibérico
Ibérico is a Spanish semi-hard cheese and is industrially produced in the central plateau of the Iberian Peninsula . Because it is made from three different types of milk (goat, sheep and cow milk), this cheese has a unique taste that sets it apart. Since it has no protection of origin , it can be produced anywhere in Spain .
features
The Ibérico is a cylindrical cheese with a diameter of 20 cm and a height of 15 cm. The weight is between 3 and 4 kg. The cheese is coated with a paraffin or plastic layer to prevent it from drying out. The color of the rind shows the maturity of the cheese. A white or light yellow rind always indicates a young cheese that has been ripened for 25 to 30 days, a black rind indicates a half-ripe Ibérico that is 50 to 60 days old . A 3 month old Ibérico has a brown rind and a fully ripe cheese (6 months) has a dark brown rind.
Manufacturing
The Ibérico is Spain's most famous mixed cheese. It is made from pasteurized cow , goat and sheep milk. Each of the 3 types of milk must have a share of between 25 and 40% in Ibérico . The milk mixture is mixed with rennet coagulated, the fracture is formed and is at least 25 days matured.
Aroma
Young and half-ripened Ibérico has a fresh, delicately spicy aroma. As the cheese matures, it becomes stronger and more piquant in taste. Its fat content is 45% fat i. Tr.
use
The Ibérico is the most widely used everyday cheese in Spain. It is used for gratinating and refining warm dishes. It is also eaten with bread and wine.