This wonderful cheese was created in the 1980's and has won numerous awards all over the world. Made in the Tietar valley in Avila, where there are is exceptional grazing for livestock.
Monte Enebro has an intense lingering flavour with hints of mushroom and pasture flower and a distinct spiciness from the penicillin rind.
Milk type: pasteurised goats' milk
From Avila, Castile and Leon
Net weight: approx. 200g
The creation of the late Rafael Báez. Although the cheese is made all year round, production levels vary with the seasons, as only the highest quality milk is selected.
Goes well with white wines such as Verdejos or white from Galicia. It particular suits a white like Vega de la Reina from Rueda.
Try it in our restaurants served fried with Alemany Orange Blossom Honey and Beetroot Crisps.
|Nutrition -||Per 100g|
|Energy||1462 kJ / 353 kcal|
|of which saturates||24g|
|of which sugars||0.7g|
|* Typical values per 100g|
In 1983 Rafael Baez retired from his working life as a civil engineer and opened a dairy in the valley of the Tietar River in Avila. Here, where lush pastures fed the herds of local goats was where he decided was the ideal place to source his raw materials. 25 years later the dairy is still producing remarkable cheeses.
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