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Monte Enebro Goat Cheese – Soft-Ripened Ash & Blue Mold Log

Monte Enebro Goat Cheese – Soft-Ripened Ash & Blue Mold Log

Monte Enebro is a goat-milk log with ash rind and blue mold (“Pata de Mulo” style). Creamy, slightly lemony and tangy taste that intensifies with age. From Tiétar Valley, Spain. View more

  • Sku 041998
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Description

Monte Enebro Goat Cheese – Tiétar Valley Specialty

Monte Enebro is a celebrated artisan goat cheese made by Queserías del Tiétar in Ávila, Spain. This log-shaped cheese—known locally as “Pata de Mulo”—combines creamy paste and a distinctive rind developed from Penicillium roqueforti culture and surface ash.

Texture & Ripening

At young age, the cheese is creamy, soft and slightly springy. As it matures (30-45 days), the texture becomes denser and more velvety, while the flavor develops more complexity and pungency.

Flavor Profile

The young cheese delivers fresh, lemony and mildly acidic notes. With maturation comes deeper tang, slight saltiness, minerality, and undertones of walnuts and earth. The rind contributes blue mold character without overwhelming the interior.

Appearance & Shape

Monte Enebro presents as an elongated flattened log (“mule’s-hoof” shape), coated with charcoal-colored rind and blue mold. The paste inside is dense, smooth and pale white.

Pairings & Use

Pairs beautifully with aromatic white wines, Gewürztraminer, Muscat or medium reds like Garnacha or Tempranillo. Excellent eaten simply with crusty bread, honey, or on cheese boards. Also interesting in warm preparations or with fruits and nuts to balance its tang.

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