Brie - Your cheese is lovely! Another cheese for you girl!
I found this a few years ago - maybe it will help ...
Queso Ibores – Spain
Queso Ibores is a full-fat cheese, produced exclusively with raw milk from goats of
the breeds Serrana, Verata, Retinta and crosses thereof.
Cylindrical in form, with substantially flat outer surfaces and slightly convex on top, it is 5 to 9 cm high, with a diameter of 11 to 15 cm and weighs 650 to 1 200 g. Its rind is smooth, medium hard and traditionally coated in pepper or oil. Its natural colour is between waxen yellow and dark ochre, though this varies depending on the different types of mould that develop, from the greyish of its natural rind to the orange-red of the pepper-coated type and ochre yellow for the oil-coated version.
The interior is ivory-coloured, slightly hard, with a moist, creamy texture that varies between crumbly and spongy, and has a few small, unequally distributed holes.
Minimum fat content — 45 % of dry matter. Minimum dry matter content — 50 %. PH — 5,0 to 5,5.
Total protein content of dry matter — minimum 30 %. Maximum NaCl — 4 %.
Aroma varies between sweet and mild, typical of goats cheese made from raw milk. Typically has a strong taste: slightly tart, tangy and salty, with a slight aftertaste of goat's milk. Very pleasant on the palate.
The area where the milk is produced and the cheese manufactured includes the districts of Ibores, Villuercas, La Jara and Trujillo — a total of 35 municipalities in the Southeast of the province of Cáceres.
The product is made from raw milk, produced under the strictest conditions of hygiene and food safety, from goats of the breeds Serrana, Verata, Retinta and crosses thereof. These breeds are characterised by a number of particular qualities such as their great hardiness and capacity to adapt to extreme climates and terrain, and have traditionally been the main goat breed reared in the Queso Ibores production area. This is because other breeds are not able to reach this level of adaptability in an extensive or semi-extensive pastoral system, given the orographic conditions in the area.
Coagulation is promoted by industrially homogenised natural rennet from the abomasum in the stomachs of lactating ruminants, generally containing 80 % rennin and 20 % pepsin, and with an
average strength of 1:15 000. Coagulation takes place at a temperature of between 28 and 32 °C and lasts between 60 and 90 minutes. The curd produced is then chopped until 5 to 10 mm granules are obtained. These are then placed into authorised cylindrical moulds for shaping and pressed by special machines for 3 to 8 hours at a pressure of between 1-2 kg/cm2.
The salting process can be either dry or wet, but the agent used is always sodium chloride. With wet salting, the product may be immersed for up to 24 hours in a saline solution with a maximum
concentration of 20 °Bé.
Queso Ibores needs at least 60 days to mature. Cheese manufactured by producers using milk from their own livestock and matured for at least 100 days may be regarded as handcrafted (‘Artesano’) cheese.