||Rafael & Paloma Baez
||Avila, Central Spain
||Pasteurised goats' milk
|Avg. Fat Content
||Long log shape
||1.5kg random weight
|Qty Per Box
Monte Enebro is
100% artisan, handmade by father daughter team Rafael & Paloma Baez. As a
retired builder Rafael started making his cheese over 15 years ago and has
never looked back with it quickly becoming popular first in Spain, then the
world over. Production is limited to
approximately 7000 units per year, meaning it is relatively rare in Australia.
The Baezes make Monte Enebro from
pasteurized goats’ milk and inoculate the logs with penicilium
roqueforti, the same mold used to
make Roquefort. However, rather than piercing the cheese in the traditional way
and allowing the blue veins to develop throughout, the mold grows on the rind
of the cheese, adding to Monte Enebro's complex flavors and distinctive ashed
When Young, the interior is pure
white and has a chalky flaky texture. Flavours are mild, nutty and citric with
just a hint of blue at the rind. As the cheese matures, cellar-like aromas
become more pungent and the flavours evolve. Strong and assertive, a mature
Monte Enebro is not for the faint hearted with heavy goat, barnyard and blue
spice flavours dominating.
This cheese is best consumed within
days of being cut from the log.
|Avg. servings per pack: 100 serving size: 30g
||Avg. per serve
| - Saturated
| - Sugars
|Ingredients: Goats' milk, lactic cultures, penicilium roquforti, salt.
Information for this profile sourced from AOAP Staff & Calendar