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Kind
Enmohecida
Source
Castilla y León
Kind
Enmohecida
Source
Castilla y León
Monte Enebro goat cheese (half cheese) was awarded a Gold Medal at the World Cheese Awards 22/23
From semi-cured to cured, it is made with pasteurized goat's milk. It has a dense, creamy, and melting texture on the palate.
The rind of 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).
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 received a prestigious gold medal to add to the numerous ones obtained 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 supplied by a goat herder from La Adrada (Ávila)
Bronze at the World Cheese Award in 2011Storage: Between 2º and 10º
Ripening time: Tender
Type of milk: Pasteurized
Monte Enebro goat cheese (half cheese) was awarded a Gold Medal at the World Cheese Awards 22/23
From semi-cured to cured, it is made with pasteurized goat's milk. It has a dense, creamy, and melting texture on the palate.
The rind of 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).
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 received a prestigious gold medal to add to the numerous ones obtained 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 supplied by a goat herder from La Adrada (Ávila)
Bronze at the World Cheese Award in 2011Storage: Between 2º and 10º
Ripening time: Tender
Type of milk: Pasteurized
