Cheese with a soft paste and mold-coated rind, made from pasteurized goat’s milk.
- Aroma: hint of wild mushroom aroma, slight trace of acidity owing to the type of coagulation used, similar to yogurt. Somewhat sharp in the nose, with retro-nasal touches of grass (fresh grass and hay) and nuts (raw hazelnuts).
- Texture: Very creamy, adherent and melting on the palate. Easy to crumble and not very elastic.
- Flavor: Slightly acid and not very salty. Long-lasting flavor in the mouth, mild at first, becoming more intense and ending with an exquisite aftertaste.
Monte Enebro cheese contains 55% fat content in dry matter. From 30 days after completing the basic ripening process, this cheese gradually acquires a more intense flavor.
High quality raw materials are used to make the cheese: Valle del Tiétar goat’s milk, rennet and salt. These ingredients take part in a completely natural process. Demanding quality controls result in the perfect cheese: aroma, flavor, appearance and texture. Every day, the milk undergoes a thorough process of analysis before being made into cheese, ensuring its impeccable bacteriological quality, one of the key factors for achieving the end product.
Queserías del Tiétar holds the Certificación de Calidad ISO 9001 since 2003 and undergoes maintenance audits every year.
Monte Enebro cheese is distinctive for its unusual creaminess, its pure and delicate goat’s milk flavor and its subtle acidity. The immaculately white paste contrasts with the rind coated in blue mold, the so-called penicillium roqueforti, usually found inside blue cheeses. The cheese is tubular, elongated and cylindrical in shape.
Pasteurized goat’s milk, rennet and salt.
All year round