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Cheese, Spain
This creamy, textured goat's milk log was voted 100 Best Food Products of Spain. Rafael Baez created Monte Enebro at the age of 64, in Avila, one of the nine provinces of Castile and Leon (south-west of Madrid). To make this tangy cheese, Rafael uses the milk from the valley's goat herds. As a result, this does set limits on production. Soft-ripened, cave cured, and treated to a penicillin mold on the exterior, its recipe sounds French. The interior is slightly sharp, rich, creamy, and delightful. Find out for yourself why this cheese placed in the top 100 among Spain's multitude of gastronomic delights.
- Made from pasteurized goat's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Intense, Not Like Fresh Goat Cheese
By Allison
from Broomfield, CO on 7/16/2007
from Broomfield, CO on 7/16/2007
Pros:
Creamy, Flavorful, Pungent, Rich, Smooth
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Monte Enebro:
This is an aged cheese that tastes distinctly different from fresh goat cheese that you find on salads and everywhere. If you take a bite with a lot of the ash coating, it is quite pungent. A bite without the ash coating is just rich, deep, smooth, and aged to maturity.
One of my favs...
By Larry from PA on 6/6/2007
from PA on 6/6/2007
Pros:
Creamy, Flavorful
Cons:
none
Best Uses:
After Dinner, Hors d'oeuvre
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Monte Enebro:
I love this cheese, not for the faint of heart very flavorful. This one excites your palate