https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Ib%C3%A9rico_cheeseIbérico cheese - Revision history2026-05-05T21:19:43ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Ib%C3%A9rico_cheese&diff=245692&oldid=prevChef: de-dupe meta2016-05-17T14:06:20Z<p>de-dupe meta</p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2008/06/ibrico.html Mundoquesos]'''''<br />
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[[Image:Ibérico cheese.jpg|thumb|300px|right|Ibérico cheese]]<br />
Ibérico is produced using a mixture of [[Cows|cows]]', [[Goat|goat]] and [[Ewes' milk|ewes' milk]] which gives this modern [[Spanish]] [[Cheese|cheese]] from La Mancha, a truly three-dimensional feature. The rules require that it contains no less than 25 % and no more than 40% of each [[Milk|milk]]; in taste, it certainly has elements of all three. Like [[Manchego]], it is produced by large dairies. In fact the two are sometimes confused, partly because they look similar and also because on some labels the term "mixture of Manchego" is used.<br />
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It has a semi-hard, creamy texture, which dissolves slowly in the mouth, releasing a rich flavour, with body, suggesting [[Nuts|nuts]], and a fruity aftertaste. It is a mild and buttery, with the acidity of [[Cows' milk|cows' milk]], the slightly spicy aroma and white colour of [[Goats' milk|goats' milk]] and the butteriness and deep flavour of [[Ewes' milk|ewes' milk]]. The rind is hard and dry, with markings of esparto grass. It is matured for 1-6 months and contains 45% [[Fat|fat]] in dry matter.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Castilla-La Mancha cheeses]]<br />
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