The half cheese of Monte Enebro goat cheese has once again won the Gold Medal at the World Cheese Awards 25/26 (it did so in 22/23). It is a cheese that is sold at Harrods and can be found in New York and in gourmet shops in Sweden.
From semi-cured to cured, it is made with pasteurized goat's milk. It has a dense, very creamy and melting texture on the palate. The rind of the Monte Enebro goat cheese is moldy (due to penicillium roqueforti) and its blue color contrasts with the white paste.
Its unmistakable aroma and delicate flavor become more intense and enhanced after maturing for 30 to 40 days (in refrigerated chambers with high humidity).
The Monte Enebro goat cheese is the most well-known cheese from Ávila and has been awarded multiple times in international competitions, achieving well-deserved recognition worldwide. Specifically, in the latest edition of the World Cheese Awards held in Oviedo (2021), it won a prestigious gold medal to add to the numerous ones obtained by the cheese in previous editions.
Monte Enebro cheese is produced by Queserías del Tiétar, a company founded by Rafael Báez Bravo-Murillo who fell in love with the Tiétar Valley and started production almost 50 years ago with the milk from two goats provided by a goatherd from La Adrada (Avila).
Bronze at the World Cheese Awards in 2011
Storage: Between 2º and 10º
Maturation time: Tender
Type of milk: Pasteurized
- Ingredients: Goat milk, calcium chloride, lactic ferments, rennet, salt, and Penicillium roqueforti.
- Allergens: Lactose. Fat Content: 55% on dry extract
- Storage: In the refrigerator, with a preferred consumption of up to two months. After thirty days, it acquires a more intense flavor. Do not cover the rind with new protection.
- Nutritional information per 100g: Energy value 1560kj/377kcal Fats 33.4g, of which saturated 24.30g. Carbohydrates 0.33g, of which sugars 0.31g. Proteins 19.03g. Calcium 0.75g. Salt 1.1g.
- Ripening: 25 days
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