Made by a single producer, Rafael Baez,in the beautiful Tiétar Valley, located in the Castilla y León region, a well-known producer of cheese. . The milk used comes from local goatherds, making the production limited.
Monte Enebro cheese is a soft-ripened, cave cured, goat log well-known for its distinctive creaminess that melts in the palate. The paste is dense and of an intense white color with a moldy rind due to the addition of penicillium roqueforti. The taste is smooth and slightly lactic due to the curdling process (similar to yoghurt) at the beginning, growing more intense, and ending up with an exquisite long aftertaste. When aged, it acquires more complex and intense flavors and aromas. The aroma is reminiscent of mushrooms, herbs, hay and hazelnuts.