1
Milk
Milk reception identified for the lot QLC-IBO-2604-03 before making.
Quesería Llanos del Casar
Goat Queso Ibores
Sample contentAccurate piece of cheese from milk, processing, maturation and visible format.
Blockchain anchor
Product summary
Published originIbores, Cáceres
Weight720 g
Fat48 %
Production date15/04/2026
Expiry date12/10/2026
IngredientsMilk, curd, milk ferments and salt
AllergensMilk
PreservativesNot containing added preservatives
Main data
- LotQLC-IBO-2604-03
- MilkLeche cruda de cabra
- Maturation100 days (semicurado)
- RindUntada con pimentón y aceite
- TextureFirme y mantecosa
- RennetCuajo animal
- FormatGoat cheese piece
- ProducerQuesería Llanos del Casar
Product identity
Certifications
DOP Queso IboresProtected Designation of Origin (PDO)Producer's own declaration · until 2027ValidCertification declared by the producer. Databilidad does not verify it.
Databilidad guarantees
- Published origin
- Publication recorded
- Privacy protected
To enjoy it even more
Curiosities and cooking
Did you know?
- Cabra de las Villuercas
Raw milk of the goat Serrana, Verata, Retinta and its crosses, from the saws of the Ibores and the Villuercas. PDO Cheese Ibores, minimum 60 days.
- Pimenton in the crust
It is natural, anointed in oil or pimonado: rubbed with pimenton that leaves it that reddish bark and an unmistakable aroma.
- Mantecoso and caprine
Ivory pasta, half-life and manteose, slightly acidic and with a very nice goat retrotaste. No heat treatment, genuine flavors.
In the kitchen
- Don't take away the pimonated bark
In the pimonated version, that red layer is pure smoked aroma: hair and throw the best of the cheese. Eat it with the slash; scratch only right if you have enough.
- Membrillo or honey against its acidity
Its acid and caprine point is rounded with a membranle or a honey thread: the sweet reduces the acidity of the goat paste without covering the taste. Dry figs make the same role.
- Fresh white for the natural
The caprine touch of the natural Ibores house with a dry and fresh white that cleans the fat; reserve the red one with body only for the pimonado, whose smoked demands more muscle.
Meet the producer
Quesería Llanos del Casar
Extremaduran cheeses made from sheep's and goat's milk, with curing chamber, rennet and maturation visible.
Photos and videos
Photos and videos
Traceable technical record
Blockchain anchor
La huella se envio como transaccion firmada al contrato Besu configurado. El hash publico permite reconciliar la version publicada con la cadena privada.
786b97ca0a...2152f563
1
Blockchain anchor
Contact
Quesería Llanos del Casar
For questions about published products, visits, or submitted origin information.
Visibility sheet
Goat Queso Ibores
Local milk, batch processing and controlled chamber for each piece to be consulted.