Ibores cheese is one of the most emblematic products from Extremadura – the rugged and least developed region of Spain. Its flavor is reminiscent of a countryside of vast open wilderness, where rockrose, heather, thyme and thickets grow rampant.

The milk of Serrana, Verata or Retinta goats produce Ibores cheese. The free-range goats are traditionally bred, and turned out free to roam across the arid countryside searching out these aromatic herbs and grasses.

Ibores is a semi-hard dense raw goat’s milk cheese that becomes sharper with age, with little holes throughout. Cured for 60 days, its flavor is mild yet complex, with herbal flavors imparted by the goat's varied diet.

Cheese connoisseur Steven Jenkins remarks that Ibores “is a very agreeable peasanty Spanish regional cheese that holds for me all the allure, simplicity, and richness of flavor that I find so lacking in the 'new' commercial factory cheeses.”