Monte Enebro is handmade exclusively by legendary Spanish cheesemaker Rafael Baez and his daughter Paloma in Avila, Spain. This cheese is totally unique as it uses Penicillium Roqueforti on the outside of the cheese - a rare technique used to add a fuller flavour to the outside of the cheese and keep the inside milder. Usually, a cheese would then be pierced to allow blue veins to spread through the cheese, however this cheese is kept intact, allowing the mould to thrive only on the exterior of the cheese.
Monte Enbro has a chalky and crumbly paste which is snowy white in colour with a smooth, bright, citrus flavour with mushroom-y and grassy undertones towards to centre and stronger and more piquant kick towards the rind.
Monte Enebro is aged for 1 to 3 months and is made with pasteurised goats’ milk and traditional rennet.
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