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Monte Enebro is an artisanal Spanish goat cheese crafted by Queserías del Tiétar, a father-daughter team renowned for their cheesemaking expertise. Made from pasteurized goat’s milk, this cheese has a unique cylindrical shape, similar to the "Pata de Mulo" style, and is coated with Penicillium roqueforti, the same mold used in blue cheeses like Roquefort. However, unlike traditional blue cheeses, Monte Enebro develops its mold only on the rind, leaving the interior creamy and tangy.
The flavour profile of Monte Enebro is complex and evolves with age. When young, it has bright citrus notes with a delicate minerality. As it matures, the cheese becomes more intense, with a pleasant bitterness reminiscent of walnuts. Its rich texture and deep umami make it a standout among Spanish goat cheeses.
Monte Enebro pairs beautifully with Spanish red wines such as Tempranillo and Garnacha, but it also surprises when matched with aromatic white wines like Gewürztraminer or Muscat. Its robust character allows it to shine on a cheese board, served alongside honey, figs, or toasted almonds.
This award-winning cheese has earned a reputation as one of Spain’s finest, offering a bold yet balanced expression of goat’s milk cheesemaking tradition
