Monte Enebro is a handmade soft-ripened goat cheese, essential to the flavour, the mould imparts a unique peppercorn-like spiciness, further accentuated by its distinct sharpness. From Avila, middle age city in Spain.
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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.
STORAGE AND CONSUMPTION:
It can be accompanied by a good white wine.
It can be eaten as an aperitif or as a dessert with fig or date cake (see our products)
Store in the fridge and it should be removed about 30 minutes before serving for better flavour and texture.
See makers instructions for use by date.
|Nutritional facts||100 g|
|Energy||1462 kJ/353 Kcal|
Pasteurised goat MILK, cheese cultures, rennet, salt, penicilium roqueforti, calcium chloride. May contain traces of EGG.