Monte Enebro

Monte Enebro is a pasteurised goats' milk cheese from Avila, Spain (1/2 way between Salamanca and Madrid).
An artisan cheese with a distinctive feature: the rind is formed with the use of Penicilium Roqueforti (the mould in most blue veined cheeses). this adds character to both the look and taste of the cheese.
When young, Monte Enebro is chalky, pure white with a blue rind. As it matures the aromas becomes more pungent, with a barnyard and goaty smell. the pate becomes creamier and pearly.
Monte Enebro is a seasonal cheese: March - September.