Monte Enebro
Monte Enebro is handmade in Valle del Tiétar, Ávila, Spain, by legendary cheese maker Rafael Báez and his daughters Paloma and María Jesús. The Báez's make their complex goat's milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. It is creamy, lemony and slightly acidic; as it ages, the texture becomes denser, and the flavor more intense with a pungent finish. Its robust flavor puts it in the "strong" quadrant, and it does pair well with Tempranillo and Garnacha wines, but as with all rules there is the exception — Monte Enebro is equally pleasing with an Alsatian Gewurztraminer or Muscat.
Description
Monte Enebro is handmade in Valle del Tiétar, Ávila, Spain, by legendary cheese maker Rafael Báez and his daughters Paloma and María Jesús. The Báez's make their complex goat's milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. It is creamy, lemony and slightly acidic; as it ages, the texture becomes denser, and the flavor more intense with a pungent finish. Its robust flavor puts it in the "strong" quadrant, and it does pair well with Tempranillo and Garnacha wines, but as with all rules there is the exception — Monte Enebro is equally pleasing with an Alsatian Gewurztraminer or Muscat.
