The Spanish cheese from Extremadura made from goat's milk and coated in paprika is Queso Ibores.
It comes from southeastern Cáceres, in the districts of Ibores, Villuercas, La Jara, and Trujillo. The cheese is protected by a European Union Denomination of Origin, and production is limited to registered farms using approved goat breeds including Serrana, Verata, and Retinta.
Ibores is a flat, cylindrical cheese with an ivory-colored, firm but moist and buttery interior. Producers mature it for at least 60 days; an artisanal designation requires at least 100 days. The rind can be rubbed with pimentón, which gives it a reddish-orange or ochre appearance and adds a mildly peppery note.
A common mix-up is confusing Ibores with Manchego. Manchego is associated with La Mancha and sheep's milk, whereas Ibores is an Extremaduran goat cheese. It is commonly served as a snack or alongside wine and beer.