Monte Enebro is one of Spain’s most unique and celebrated goat cheeses, crafted in the Castilla y Leon region by legendary cheesemaker Rafael Baez and his daughter Paloma. Made from pasteurized goat’s milk, this striking log-shaped cheese is coated in a delicate layer of Penicillium Roqueforti — the same blue mold used for blue cheeses — which imparts a distinctively bold, tangy flavor while lending the rind a rustic, mottled appearance. Inside, the paste is dense, fudgy, and pure white, with a flavor that evolves as it ages, becoming earthier and more pronounced over time.
This bold and complex cheese is fantastic alongside ripe figs, dried apricots, or a drizzle of wildflower honey, and pairs beautifully with Marcona almonds. Try it with crusty bread and quince paste, or crumbled into salads with roasted beets.
- Pairings: dry sherry, crisp Albariño, sparkling Cava, hoppy IPA, saison
Ingredients: pasteurized goat milk, calcium chloride, lactic cultures, penicilium roqueforti, animal rennet and salt
Nutritional information coming soon
Nutritional information coming soon