Monte Enebro

• Country of Origin: Spain
• Region: Avila
• Milk Type: Pasteurized goat
• Style: Soft ripening  with penecillium roqueforti rind
• Flavor profile: Rich creamy and funky blue
• Quantity: ~ 2#
• Availability: Year round

Handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat’s milk cheese from pasteurized milk and then inoculate the logs with, penicillium roqueforti, the mold that is used to make Roquefort.  However, rather than piercing the cheese, which would allow blue veins to develop throughout, the blue mold develops on the rind of the cheese, adding to Monte Enebro’s complex flavors and distinctive appearance.

Tasting notes: Creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires a more intense, pungent finish.