Iberico Cheese

Iberico cheese is a mixed-milk marvel

Manchego cheese may be Spain’s most famous export, but Spaniards will tell you that iberico, a mixed milk cheese, is the country’s most popular variety. Made with cow, goat, and sheep’s milk, iberico is a hard cheese with mild but complex flavor. Cow’s milk provides smooth creaminess, sheep’s milk sweet nuttiness, and goat’s milk bright acidicity. Iberico cheese may be aged one month to a year and is typically served as a table cheese, though it can elevate cheesy dishes in the kitchen as well. One reason for its popularity: Iberico is less expensive than manchego! So, next time you want a variety that will transport you to the arid hillsides of Spain, iberico cheese will be happy to oblige.

Spanish cheese from Wisconsin

While the iberico cheese you’ll find in Wisconsin is likely imported, the State of Cheese™ is no stranger to Spanish-inspired varieties. Just as they’ve done for over 180 years, Wisconsin cheesemakers are constantly perfecting and reinventing cheeses from around the world – Spanish cheeses included. For example, one of our most awarded varieties is Canela Aged Cheese from Roth Cellars. Named for the Spanish word for cinnamon, this manchego-inspired original is made with fresh cow’s milk, then hand-rubbed with a cinnamon and paprika blend to create a reddish orange rind and sweet flavor. Aged for nine months or more, Canela offers a dense, crystallized texture with exquisite flavors of brown butter, candied pineapple, and salted caramel. It’s no wonder this one-of-a-kind cheese has been an American Cheese Society Winner seven years in a row.

All about iberico cheese

Like manchego, the rind of iberico cheese is imprinted with a striking woven basket mold, which is often colored to indicate the age of the cheese. When young, iberico has a mellow, buttery flavor. As the cheese ages, it develops a more robust, savory depth with a hint of tang. Young iberico is soft and pliable, while the aged varieties are denser and crumblier.

How iberico cheese is made

Iberico is made with a maximum of 50% cow’s milk and a minimum of 15% sheep’s milk and 15% goat’s milk. After heating the milk, cheesemakers add rennet or other enzymes to curdle it, cutting the curd once it’s reached a certain consistency. After removing some of the whey, the curd is heated again and gently stirred before it’s pressed into molds and immersed in a salt brine for up to 48 hours, after which it’s left to dry and age for one month to a year.

The history of Spanish cheese

The history of cheesemaking in Spain dates back thousands of years, with evidence suggesting that early Iberian civilizations were producing cheese as far back as the Bronze Age. The Romans introduced new techniques and encouraged cheesemaking as an essential part of the local economy. Spain’s diverse geography and climate played a big role in the development of a rich variety of cheeses, such as sheep’s milk in the central plains, cow’s milk in the lush north, and goat’s milk in the arid south. During the Middle Ages, monasteries became centers of cheesemaking, and monks refined many production techniques that were later adopted by local communities. Over the centuries, cheesemaking became deeply embedded in Spanish culture, with each region developing distinctive varieties that reflected local customs and flavors. A 1960s law that required dairies to maximize milk production led to a period of industrialized cheesemaking, and many traditional artisan cheesemakers stopped production or went underground. Since the law was repealed in the 1980s, Spanish cheese has experienced a renaissance, with varieties like manchego, mahón, and iberico cheese being enjoyed around the world.

What to cook and drink with iberico cheese

The personality of iberico cheese is big enough that it can easily be enjoyed on its own as part of a charcuterie board along with cured meats, fruits, and nuts. It’s also a great choice for adding creamy, tart, nutty goodness to a wide range of dishes.

• Salads: Grate or shave iberico over salads for a rich, nutty flavor that will complement greens and roasted veggies.
• Tapas: Serve iberico cheese melted on crostini with honey, figs, or roasted peppers, or slice it over a Spanish torte for a classic tapas dish.
• Pasta: Iberico cheese can be used like grated parmesan or pecorino to add depth to many pasta dishes.
• Baked dishes: Infuse gratins and casseroles with mild, creamy zestiness by folding iberico into the dish.
• Omelets: Grated iberico cheese is a deliciously milky addition to Spanish-style omelets.

Iberico cheese also pairs beautifully with a variety of beverages.

• For wine, try a rioja or a tempranillo as these Spanish wines will mirror the cheese’s earthy undertones and complement its nuttiness. Alternately, the effervescent bubbles of a Spanish cava will contrast the cheese’s rich flavors.
• When drinking beer, a robust ale or malty porter will enhance the cheese’s creamy qualities.
• If spirits are your thing, try a glass of sherry or a smooth whiskey to bring out the cheese’s caramelly and nutty flavors.