Ibores cheese

Ibores cheese is one of the most iconic products of Extremadura.

Extensive farms between oak fields and steep mountains give as result a milk production of high quality.

Cheese dairy Villuercas prepares its cheese with Protected Designation of Origin "Ibores" completely handmade without preservatives or colorings with raw goat's milk and vegetable rennet. His maturity is 90 days minimum.

It is a fatty cheese with smooth bark, semi hard and ivory color inside. It has a strong flavor with aromas of rosemary and thyme.

                 Ibores cheese                                                                       Ibores cheese with paprika

Torta de La Serena

The Extremadura region of La Serena knows for centuries the secret of a great cheese: La Torta La Serena, who was born as a legacy of its climate and its pastures, and now reaches the consumer as a creamy delicacy and exquisite. 

Cheese dairy Villuercas produces this cheese for years with a simple, natural recipe: race, wisdom and patience.

La Torta la Serena have the same cylindrical shape than most cheeses, but his firm crust protects an inner fluid cheese (as molten cheese), so it is important make the cut to opening the cheese the right way: this cheese not cut into portions; an incision is made around the entire upper deck, as we would do if we want to open a can. Thus, we can take the cheese with a spoon, spread on bread or for the use we want to give.

La Torta la Serena is made with raw milk from Merino sheep, a breed that produces very little milk but an enviable quality. To produce a cake, it requires milk production of 15 sheep. With this raw material and various processes favored by the action of vegetable rennet, low temperature and high humidity, causing almost liquefying the paste and the appearance of the wonderful phenomenon of La Torta. This cheese is protected under the Protected Designation of Origin 'Queso de la Serena'.