iboresThis week I got my hands on a couple gallons of goat’s milk and decided to try making Ibores (eye-bor-rez)from Spain it is a recipe on cheesemaking.com. I was happy with the way it developed and formed in the mould.

On this cheese day I also made Feta and Cheddar.  Rule of Thumb:  Don’t try to make 3 cheeses in the same day. I want to create a page for both Feta and Cheddar to keep tabs on all happenings for those cheeses.

Update: May 26 – Some mold was growing on the underside. Wiped it off with olive oil.  It is looking a little dry, so I increased the moisture in the cheese frig.  Also thinking about plastic sealing it.

Update: July 26 – Enough time had passed, probably too much and it was time to try the cheese. I was afraid that it was going to be dry and it was. I was afraid that the molds that I

Time for Cheese
Time for Cheese

had cleaned off so many times were going to change the rind flavor and it did. Overall, the cheese is acceptable. It has a good flavor and a unique look. I would make the recipe again however, I would put on more olive oil to keep the molds down and either seal in wax or plastic after 30-60 days to keep it from drying out.