Homemade Ibores style cheese with a natural rind instead of oil and paprika.

This one is a really tasty cheese and a blast to make. This one is aged just over seven weeks with a natural rind. This cheese only needs four to six weeks of aging and you get a fantastic table cheese. Great addition to any cheese board for sure! I used this recipe, https://cheesemaking.com/products/ibores-cheese-making-recipe