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Monte Enebro Cheese
About Monte Enebro Cheese
Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Avila, southwest of Madrid |
| Milk Type | Goat's milk |
| Milk Treatment | Unpasteurized |
| Rind | Charcoal-colored |
| Texture | Smooth, dense |
| Flavor | Bold, goaty, tang, pleasing spice |
| Aroma | Bold, goaty |
| Forms | Slightly flattened, bottom-heavy log |
| Age | Matured for 30 days after spraying with Penicillium roqueforti |
What is Monte Enebro Cheese?
Monte Enebro is a Spanish goat’s milk cheese made exclusively at Queserias del Tietar in Avila, southwest of Madrid. The cheese was invented in 1995 by Rafael Baez, an engineer who turned to cheesemaking at the age of sixty-three. Though Rafael died in 2012, his daughter Paloma continues to run the dairy.
Name and Origin
The name “Monte Enebro” translates to "Juniper Hill," inspired by the abundance of juniper plants near Baez’s house and dairy. The cheese is recognizable by its "Pata de Mulo" (mule’s hoof) shape—a slightly flattened, bottom-heavy log—and its charcoal-colored rind.
Production Process
Monte Enebro is not ash-coated as commonly believed. Instead, it is sprayed with a solution of Penicillium roqueforti after two days in molds, then matured for an additional thirty days. The cheese is handmade from pasteurized goat’s milk. It has a smooth, dense, and creamy texture, with a bold, goaty aroma and distinct tang.
Flavor Profile
The cheese has a bold, goaty aroma, a distinct tang, and pleasing spice notes from the Penicillium roqueforti rind. It is creamy and lemony when young, becoming denser and more pungent with age. Monte Enebro pairs well with Tempranillo and Grenache wines, but is also enjoyable with Alsatian Gewurztraminer or Muscat.
Awards and Recognition
Monte Enebro has won numerous awards in international cheese competitions. It has been voted as one of the hundred Best Food Products of Spain.
Serving Suggestions
Monte Enebro is delectable eaten as is, but also delightful when deep-fried and served with blossom honey. Baez enjoyed it with caramelized onions. It can also be added to beetroot salad or fried in tempura batter and served with orange blossom honey. Sweet white wines are a perfect match for this cheese.
Additional Information
The cheese is aged for 20 days and is known for its robust flavor. It has a dense, brittle, and chalky texture when young, becoming runny with age. Each cheese comes with a fromager note and a cheese serving tag identifying its name, origin, and milk type.
Alternative Names for Monte Enebro
pata de mulo, mule’s-hoof cheese
