Our delicious Monte Enebro is a soft-ripened goat cheese handmade exclusively by legendary cheese maker Rafael Baez and his daughter Paloma in Avila, Spain. It’s creamy, lemony and slightly acidic in flavor while young, which intensifies and becomes more pungent with age.
Time also affects this complex cheese’s texture – it is white, rather chalky, and brittle when young, but then breaks down and becomes runny, almost translucent under the rind. Rafael Baez makes this splendid cheese using pasteurized goat’s milk and penicilium roqueforti, which is the same mold used when making traditional Roquefort.
The assertive, robust flavors of this complex cheese are pacified by sweeter wines: it pairs sublimely with Alsatian Gerwurztraminer or Muscat. Monte Enebro is gorgeous on its own or serve it with cured meats, olives and crusty bread.
The Baez’s are the only producers of Monte Enebro and the father-daughter duo manage the daily tasks at Queserias del Tietar, close to Madrid, where they produce four different goat cheeses.