berico cheese, a beloved Spanish delicacy, offers a rich, nutty flavor and a smooth, semi-hard texture. Made from a blend of goat and cow milk, this cheese is aged to perfection and develops a deep, complex taste. This homemade version allows you to enjoy authentic Iberico cheese at home, whether paired with a fine wine, included on a cheese board, or simply enjoyed on its own.
Why You’ll Love This Recipe
- Rich and nutty flavor – The blend of cow and goat milk creates a smooth yet flavorful cheese.
- Aged to perfection – Aged for 1-6 months, this cheese gains a complex, deep taste.
- Authentic Spanish cheese – Brings the taste of Spain directly to your kitchen.
- Customizable aging – The longer you age it, the more intense the flavor.
- Satisfying and versatile – Perfect for snacking, cheeseboards, or as part of various dishes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cow’s milk (preferably raw or pasteurized, not ultra-pasteurized)
- Goat’s milk
- Mesophilic culture (MA4001 or MA4002)
- Thermophilic culture (TA61 or Thermo B)
- Liquid calcium chloride (if using pasteurized milk)
- Liquid rennet (animal or vegetable-based)
- Cheese salt (non-iodized)
- Lipase powder (optional, for stronger flavor)
- Cheese wax or butter for coating (optional, for aging)
Directions
Heat the Milk:
- In a large stainless steel pot, combine the cow and goat milk. Heat the mixture to 95°F (35°C), stirring gently.
Add Cultures:
- Sprinkle the mesophilic and thermophilic cultures over the milk. Let sit for 5 minutes, then stir gently to incorporate.
Coagulation:
- Dilute the calcium chloride in 1/4 cup cool water and add to the milk. Stir gently.
- Dilute the rennet in 1/4 cup cool water and stir into the milk in an up-and-down motion. Cover the pot and let sit for 45-60 minutes, or until the curd forms a clean break.
Cut the Curd:
- Using a long knife, cut the curd into 1/2-inch cubes. Let rest for 5 minutes.
Cooking the Curd:
- Slowly heat the curds to 115°F (46°C) over 30 minutes, stirring gently. The curds will shrink and firm up.
Drain & Press:
- Line a cheese mold with cheesecloth. Scoop the curds into the mold, pressing lightly to drain whey for 15 minutes.
Pressing:
- Press the cheese with 5 lbs of weight for 15 minutes, then increase to 15 lbs for 4-6 hours. Flip the cheese halfway through the pressing time.
Salting & Aging:
- After pressing, remove the cheese from the mold and submerge it in a saturated brine solution (1 gallon water + 2 cups salt) for 8 hours in the fridge.
- Pat dry and air-dry the cheese at 55°F (13°C) for 24 hours.
Aging:
- Store the cheese in a cave or fridge at 50-55°F (10-13°C) with 85% humidity. Flip the cheese every 2 days for 1-6 months. If desired, wax the cheese after 2 weeks of aging.
Serving Suggestions:
- Pair with Spanish olives, quince paste (membrillo), or a glass of Tempranillo wine for an authentic Spanish experience!
Servings and Timing
- Prep Time: 1 hour
- Pressing Time: 6 hours
- Aging Time: 1-6 months
- Servings: 1 large cheese wheel (~2 lbs)
- Calories: 110 kcal per 1 oz
Variations
- Milk alternatives: Experiment with a different blend of cow, goat, or sheep milk for slight variations in flavor.
- Stronger flavor: Add more lipase powder for a sharper, tangier taste.
- Waxing options: Instead of cheese wax, coat with butter to help preserve the cheese during aging.
- Spiced version: Add herbs like rosemary or thyme before pressing for a flavored variation.
Storage and Reheating
- Refrigeration: Store the cheese in an airtight container in the fridge for up to 3 weeks after aging.
- Freezing: Iberico cheese can be frozen for up to 3 months. Wrap tightly in wax paper or plastic wrap and then place it in a freezer bag.
- Reheating: When ready to serve, thaw the cheese in the fridge and allow it to reach room temperature for the best flavor.
FAQs
What is Iberico cheese?
Iberico cheese is a traditional Spanish cheese made from a blend of cow, goat, and sometimes sheep milk. It has a nutty, rich flavor and is aged to develop a firm texture.
Can I use pasteurized milk?
Yes, but if you’re using pasteurized milk, add liquid calcium chloride to help the curds form properly.
Can I skip the brining step?
Brining helps with flavor development and preservation, but if you prefer, you can skip it and directly air-dry the cheese after pressing.
How do I know when the cheese is ready to eat?
The cheese is ready when it has reached the desired firmness and has aged for the preferred length of time. Taste the cheese after 1-3 months for a mild flavor, or allow it to age for 6 months for a stronger, more complex taste.
How do I store homemade cheese?
Store it in a cool, humidity-controlled environment, such as a cheese cave, or in a fridge at 50-55°F (10-13°C). If you don’t have these, wrap it well and store it in a cool place.
Can I make this cheese with a different type of milk?
Yes, you can experiment with different combinations of milk from various animals, such as sheep’s milk for a slightly richer taste.
What is the best way to serve Iberico cheese?
Iberico cheese pairs wonderfully with Spanish olives, crackers, quince paste, and a glass of red wine like Tempranillo or Rioja.
Is it necessary to wax the cheese?
Waxing helps preserve the cheese and prevent it from drying out. However, if you prefer a more natural rind, you can skip this step.
Can I use store-bought rennet?
Yes, store-bought rennet, whether animal or vegetable-based, works fine for making Iberico cheese.
How can I speed up the aging process?
Unfortunately, aging cannot be sped up, but storing your cheese in optimal conditions with proper humidity and temperature can help ensure even aging and better flavor development.
Conclusion
Homemade Iberico cheese is an exquisite treat that brings the flavors of Spain to your kitchen. The rich, nutty taste of this semi-hard cheese, made from a blend of goat and cow milk, offers a delightful experience for cheese lovers. Though it requires patience and time for aging, the result is a cheese that is well worth the wait. Enjoy it with traditional pairings or on your favorite dishes for a truly unique flavor!
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Homemade Iberico Cheese (Goat & Cow Milk Blend)
- Total Time: 0 hours
- Yield: 1 large cheese wheel (~2 lbs) 1x
Description
A rich and nutty semi-hard cheese made from a blend of goat and cow milk, aged to perfection. Ideal for cheese lovers who enjoy creating their own artisanal cheese at home!
Ingredients
- 1 gallon cow’s milk (preferably raw or pasteurized, not ultra-pasteurized)
- 1 gallon goat’s milk
- 1/4 tsp mesophilic culture (MA4001 or MA4002)
- 1/4 tsp thermophilic culture (TA61 or Thermo B)
- 1/4 tsp liquid calcium chloride (if using pasteurized milk)
- 1/4 tsp liquid rennet (animal or vegetable-based)
- 1 tbsp cheese salt (non-iodized)
- 1/2 tsp lipase powder (optional, for stronger flavor)
- Cheese wax or butter for coating (optional, for aging)
Instructions
- Heat the Milk: In a large stainless steel pot, heat the cow and goat milk to 95°F (35°C), stirring gently.
- Add Cultures: Sprinkle the mesophilic and thermophilic cultures over the milk. Let sit for 5 minutes, then stir gently to incorporate.
- Coagulation: Dilute calcium chloride in 1/4 cup cool water and add to the milk. Stir gently. Dilute rennet in 1/4 cup cool water and stir into the milk in an up-and-down motion. Cover and let sit for 45-60 minutes, or until the curd forms a clean break.
- Cut the Curd: Using a long knife, cut the curd into 1/2-inch cubes. Let rest for 5 minutes.
- Cooking the Curd: Slowly heat the curds to 115°F (46°C) over 30 minutes, stirring gently. The curds will shrink and firm up.
- Drain & Press: Line a cheese mold with cheesecloth. Scoop curds into the mold, press lightly, and drain whey for 15 minutes.
- Pressing: Press with a 5 lbs weight for 15 minutes, then increase to 15 lbs for 4-6 hours. Flip cheese halfway through.
- Salting & Aging: Remove from the mold and submerge in a saturated brine solution (1 gallon water + 2 cups salt) for 8 hours in the fridge. Pat dry and air-dry at 55°F (13°C) for 24 hours.
- Aging: Store in a cave or fridge at 50-55°F (10-13°C) with 85% humidity. Flip every 2 days for 1-6 months, waxing after 2 weeks if desired.
Serving Suggestions:
- Pair with Spanish olives, quince paste (membrillo), or a glass of Tempranillo wine for an authentic experience.
- Perfect on a cheese board with crusty bread and nuts.
Notes
- The optional lipase powder can be added for a stronger, sharper flavor, especially if you prefer the taste of traditional Iberico cheeses.
- Aging time is flexible, but the longer you age the cheese, the stronger the flavor becomes.
- Prep Time: 1 hour
- Pressing Time: 6 hours
- Cook Time: Aging Time: 1-6 months
- Category: Cheese Making, Artisan Cheese, Homemade
- Method: Aging, Pressing, Fermentation
- Cuisine: Spanish
Nutrition
- Calories: 110 kcal (per 1 oz)
