Monte Enebro is shaped like a flat log, known as the “mules leg”. It is produced using Penicilium roqueforti, the same mould used to make Roquefort, but rather than piercing the cheese to allow blue to develop inside, the mould develops only on the rind of the cheese. When young, the interior is snow white and almost brittle; as it ages it becomes softer with a creamier texture. The flavour of the younger cheese is tangy with distinct citrus notes, as for other soft, mould-ripened goat milk cheeses. As it matures, the flavours become more pungent and the rind develops a spicy tang, much more like a blue cheese.
A little history about Monte Enebro
Hand made by legendary cheese maker Rafael Baez and his daughter Paloma, Monte Enebro was the first of a new wave of artisan cheeses to be produced in Spain to gain a lot of international attention and awards. This cheese is only made at Queserias del Tieter in a small town called Avila near Madrid.
Goes well with
Dry Rosé, Spanish dessert wine, wheat beer
Bûche de Chèvre, Rond la Tradition
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- Cheese Type: Semi Hard
- Country: Spain
- Milk Type: Goat
- Pasteurisation: Pasteurised
- Rennet Type: Animal Based
- Classification: Artisan