Monte Enebro is the first artisanal cheese that has gained an international reputation since he won the top goat cheese in Spain in 2003. Made by the legendary cheesemaker Rafael Baez, Monte Enebro is a goat's milk cheese made in a large 2lb log shape from pasteurized milk.
The Baezes produce Monte Enebro using penicilium roqueforti, the same mold used to make Roquefort.
When young, the interior paste of the cheese is pure white and slightly chalky and brittle in texture. With age, the paste tends to break down and become runny and almost translucent just under the rind.
FLAVOUR : Blue mold that develops on the rind of the cheese is translated in a strong flavor, more like a blue cheese than anything else.The acidic paste near the rind is fierce, with unmistakable overtones of black walnut. Inside, the core remains salty, lactic, and soothing.
HOW TO ENJOY : Monte Enebro pairs well in a green salad to appreciate all his complex flavors. His insistent flavor is also pacified by sweeter wines like Sauternes or a charming Muscat. Then, it's also well-balanced with a sweet, but yet, light dessert.
