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Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=9S8xTFXmbyU Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=9S8xTFXmbyU Sign up for Milkslinger emails: https://milkslinger.com/getmilkslingeremails?video=9S8xTFXmbyU Ibores, a Spanish cheese, is a minimal cheese: minimal handling, minimal temps, minimal cultures, minimal everything. It's a good starter cheese except . . . I'm not sure I like it! I did come up with a couple ways to make it more palatable, though: fried cheese and cheez-its. CHAPTERS 00:00 Ibores Cheese 00:50 Milk 01:00 Culture 01:24 Rennet 01:44 Cutting the curd 02:21 Stirring and Cooking 03:32 Pouring off the whey 03:48 Transferring to the press 04:38 Pressing 05:38 Brining 06:11 Air Drying 06:28 Smoke Paprika Rub 07:56 Aging 10:21 Taking a Core Sample 11:31 Cutting and Tasting 12:11 The Melt Test 12:39 Tasting a Naked Ibores 13:32 Fried Cheese 13:49 Cheez-Its Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.