Iberico Cheese

Iberico Cheese

Posted on Mar, 03. 2010 by

Categories: Food

Member John Strazzullo says: My new favorite cheese. A blend of cow, sheep and goat milk from northern Spain captures the best qualities of each. The texture and initial flavor have the goat cheese qualities of a firm, slightly crumbly texture and a fresh slightly piquant flavor, but there is a deep creaminess and flavor contributed by the cow and sheep milk. Here’s a snippet from the web:

Generally speaking, cows’ milk provides most of the mass, flavor and desired acidity level in this type of cheese. Goats’ milk contributes whiteness (cow’s milk gives a yellow hue) and mildly zesty and tart flavor. Sheep’s milk incresases flavor, richness and butteriness; since it is rich in dry extract and fat content. The more sheep’s milk in the cheese, the better the cheese. Ibérico is made with a blend of three types of milk: cow’s (a minimum of 50%), goat’s (a minimum of 30%) and sheep’s (a minimum of 10%). Dry extract and fat content/ dry extract stipulations are similar to those of Hispánico.

An outstanding cheese. Unfortunately, there’s only a pound or two at The Guild right now. But if you’re interested, let us know and we’ll order more.

Retail: $20.60 lb. – Grand Cru: $12.36 lb. – Premier Cru: $13.39 lb. • Buy this cheese!

One Response to “Iberico Cheese”

  1. Camila

    23. Oct, 2015

    Great article, I toltlay agree that FCPX is a much more powerful product than it’s predecessor, iMovie. It is not FCP, it is iMovie for professional use. Anyone that says this is the new upgrade to FCP7 is delusional. All analogies aside, FCPX can be used by pros but it’s not FCP8.Dave