{"id":41,"date":"2015-05-10T12:28:38","date_gmt":"2015-05-10T12:28:38","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=41"},"modified":"2015-09-29T00:56:03","modified_gmt":"2015-09-29T00:56:03","slug":"ibores-goat-cheese-may-10-2015","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=41","title":{"rendered":"IBORES &#8211; Goat Cheese, Cheddar and Feta &#8211; May 10, 2015"},"content":{"rendered":"<p><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-44 alignleft\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores-300x224.jpg\" alt=\"ibores\" width=\"300\" height=\"224\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores-300x224.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores-1024x765.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>This week I got my hands on a couple gallons of goat&#8217;s milk and decided to try making <a href=\"http:\/\/www.cheesemaking.com\/Ibores.html\" target=\"_blank\">Ibores<\/a>\u00a0(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.<\/p>\n<p>On this cheese day I\u00a0also made Feta and Cheddar. \u00a0<span style=\"color: #ff0000;\"><strong>Rule of Thumb:<\/strong>\u00a0 Don&#8217;t try to make 3 cheeses in the same day.\u00a0<span style=\"color: #000000;\">I want to create a page for both <a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=66\">Feta <\/a>and <a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=64\">Cheddar <\/a>to keep tabs on all happenings for those cheeses.<\/span><\/span><\/p>\n<p><strong><span style=\"color: #008000;\">Update: May 26<\/span><\/strong> &#8211; Some mold was growing on the\u00a0underside. Wiped it off with olive oil. \u00a0It is looking a little dry, so I increased the moisture in the cheese frig. \u00a0Also thinking about plastic sealing it.<\/p>\n<p><strong><span style=\"color: #008000;\">Update: July\u00a026<\/span><\/strong> &#8211; 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<\/p>\n<figure id=\"attachment_113\" aria-describedby=\"caption-attachment-113\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a class=\"space\" href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-113 size-medium\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores2-300x169.jpg\" alt=\"Time for Cheese\" width=\"300\" height=\"169\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores2-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/05\/ibores2-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-113\" class=\"wp-caption-text\">Time for Cheese<\/figcaption><\/figure>\n<p>had cleaned off so many times were going to change the rind flavor and it did. Overall, the cheese is acceptable.\u00a0It has a good flavor and a unique look.\u00a0I 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week I got my hands on a couple gallons of goat&#8217;s milk and decided to try making Ibores\u00a0(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\u00a0also made Feta and Cheddar. \u00a0Rule of Thumb:\u00a0 Don&#8217;t try to make 3 cheeses in the same&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-hardcheese"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41"}],"version-history":[{"count":9,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/41\/revisions"}],"predecessor-version":[{"id":163,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/41\/revisions\/163"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}