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Monte Enebro

Monte Enebro is a soft-ripened goat cheese, handmade exclusively by legendary cheese maker Rafael Baez and his daughter Paloma in Avila, Spain. It is made from pasteurized milk in a large 2lb. log shape and then ripened using Penicillium Roqueforti, the same mould used to make Roquefort. However, the blue mould develops only on the rind of the cheese, adding to Monte Enebro's distinctive appearance and complex flavour. It is one of the most reputed, new-age cheeses from Spain.

This semi-soft cheese is white, somewhat chalky and brittle when young, but with age it tends to break down and become runny and nearly translucent under the rind. Same is for the flavours, which are creamy, lemony and slightly acidic when young but intensify and become more pungent with age. Its assertive, robust flavours pair well with an Alsatian Gewurztraminer, Sauternes or Muscat.

  • Made from pasteurized goat's milk
  • Country of origin: Spain
  • Region: Avila
  • Type: semi-soft, artisan, blue-veined, soft-ripened
  • Texture: brittle, chalky, dense and runny
  • Rind: mold ripened
  • Colour: blue-grey
  • Flavour: acidic, lemony, pungent, tangy
  • Aroma: barnyardy, goaty, strong
  • Vegetarian: no
  • Producers: Rafael Baez

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