#20 Monte Enebro

Monte Enebro is a Spanish goat's milk cheese that turns blue vein cheese inside out, literally. The cheese makers use the same mould used in Roquefort production but instead of injecting it inside to create the veins of blue we know and love, they've surprised us by using it on the surface.

And the surface is where the flavour lives. It delivers an intense, sharp and acidic stab to the taste buds, balanced by the beautiful creamy, inner cheese. Inside it's a little greyish blue close to the rind, but gets paler the closer you get to the centre.

This is not a traditional cheese, despite it's ancient look, Mont Enebro was only developed 15 years ago and is produced from a single dairy in the walled Spanish city of Avila.

Thanks again to Bill's Farm for an excellent and memorable recommendation for the blue cheese lover.








Is cheese is good