Meet Monte Enebro
Let’s keep the Spanish goat’s milk cheese love rolling! Last week it was Leonora, this week Monte Enebro!
Monte Enebro is one of our strongest cheeses - tangy and spiiiiicy. In the world of Spanish cheese, it is actually fairly new, created by famed cheesemaker Rafael Baez in the 1990’s. This feisty goat cheese smacks the ol’ tastebuds awake, especially if you take a taste with the mottled, dark gray rind. The rind is covered in ash and penicillium roqueforti (a.k.a. blue cheese mold) which gives the cheese a peppery punch. Try slices, with the rind please, on a slice of ciabatta, or other crusty white bread, topped with chopped tomato, a healthy drizzle of olive oil, and a bit of flaky sea salt. This would be a great time to drink a chilly glass or two of that rosé sitting in your fridge. Cheers to the Spanish goats!
For the love of cheese and Spaniards,
Kiri
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