Monte Enebro

Monte Enebro is a Spanish cheese made from pasteurised milk. It has a considerable international reputation and is sold worldwide. The Báez family produce Monte Enebro at the Queseria del Tietar using penicillium roqueforti (the same mould used to make Roquefort), but unusually it is on the outside of the cheese.

When young, the interior paste of the cheese is snowy white and slightly chalky in texture. With age, the paste tends to break down and becomes runny and almost translucent, especially under the skin. The texture is smooth with an intense lingering flavour, hints of mushroom and herbs. A gentle, soft cheese with a lemony taste, it goes wonderfully on its own or in cooking.