Monte Enebro
Monte Enebro is a soft-ripened Spanish cheese produced in the region of Avila by Rafael Báez and his daughter Paloma. The cheese is made from pasteurized goat's milk and ages for 6 to 8 weeks. It's shaped into a log, or to be more precise, mule's hoof.
The distinctive rind is covered in gray and black mold. The aromas are intense, barnyardy and goaty, while the flavors are pungent, tangy, lemony, and acidic, depending on age. The texture of Monte Enebro is dense, brittle, and chalky when young, but with age it breaks down and becomes runny.
It's recommended to add the cheese to a beetroot salad or fry it in tempura batter before serving it with orange blossom honey.
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