Monte Enebro

Country: Spain
Type: Soft, surface ripened 
Milk: Goat
Pasteurization: Pasteurized
Rennet: Animal Rennet

Tasting Notes:   Big citrus tang, pleasant minerality and as it ages becomes intense and walnut bitterness grows

How we use it: Its robust flavor puts it in the "strong" quadrant, and it does pair well with Tempranillo and Garnacha wines, but as with all rules there is the exception — Monte Enebro is equally pleasing with an Alsatian Gewurztraminer or Muscat.

Details: 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