Welcome back to the Cheese Corner. I love cheese, and I’ve been writing the Cheese Corner for a while now. But, sometimes, I get a ques-o’ a writing block.

Queso Ibérico is made in Spain.

The process begins with selecting high-quality milk from Iberian cows, goats, or sheep. The animal’s breed can determine the cheese’s flavor and characteristics. The milk is heated and turned into curds. 

The cheese is transferred to a controlled environment for aging. The aging process can vary significantly depending on the desired characteristics of the cheese. 

During aging, the cheesemakers regularly monitor and care for it. This may include flipping the cheese, brushing or washing it, and maintaining the right temperature.

Once the cheese has reached its aging period and developed the desired flavor profile, it is packaged for distribution and sale. The packaging may vary depending on the type of cheese and market preferences.

I will say that it is made very well. The queso I tried was very soft and sweet. It was also a little buttery. In my opinion, the best way to enjoy Queso Ibérico is with crackers or bread.

I know I have a history of trying random crackers and ruining the cheeses I eat, but any standard cracker works very well with Queso Ibérico. I absolutely recommend blending it with other bread-like foods.