Monte Enebro cheese made in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma, Monte Enebro is a pasturised goat’s milk cheese. The Baezes produce Monte Enebro using penicilium roqueforti, the same mold 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. 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.
Comparable Cheese: Grey Owl, Humbolt Fog, Blue Juliette
- Rind: Mold Ripened
- Vegetarian: No
- Type: Semi-soft
- Pairing: Sauternes, Spanish Sherry