Queserias Del Tietar Monte Enebro
$44.00 / Lbprice is $44.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 1-2 months
- Goat Milk
- Spain
- ApproachableAdventurous
- SoftHard
Monte Enebro is a unique Spanish goat’s milk cheese from the father-daughter producer team at Queserias del Tietar. They craft these flattened goat logs in a style called Pata de Mulo, which is meant to resemble the leg of a mule, and coat them with the same mold used for blue cheeses like Roquefort. The result is a cakey, velvety cheese with a tangy, salty profile and a touch of minerality, with notes of walnuts. Try this eye-catching Spanish selection with a silky ham like Tanara Culatta or Dehesa Cordobesa Paleta Iberico de Bellota.
“Monte Enebro was one of my earliest taste experiences of artisan cheese. Not only was the flavor unforgettable, but I found the recipe fascinating and knew it was something special. This was nearly a decade ago, and I still get excited when I encounter Monte Enebro and get to share it with someone. It most certainly becomes the star centerpiece on a cheese board, or by itself with crusty bread.”
Pasteurized Goat's Milk, Calcium Chloride, Lactic Cultures, Penicilium Roqueforti, Animal Rennet, Salt
Allergens: Milk
- Monte Enebro is covered in the same mold used in some blue cheeses, Penicillium Roqueforti. It is used for its namesake, Roquefort, as well as Danish Blue, Fourme d'Ambert, and Stilton.
- The flattened cylindrical shape of the cheese is known in Spain as Pata de Mulo, which translates to “mule’s leg.”
- Queserias del Tietar is a Spanish creamery developed by father-daughter team Rafael and Paloma Baez that produces artisan cheeses like Monte Enebro.
- Enebro means 'juniper berry', though there is not an addition of juniper to the cheese. The name is a local reference, as juniper berries grow throughout the Tietar Valley.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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