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Monte Enebro

Quick Overview:

Earthy but tart with an impressively long finish; Dense as putty, with a fine, matte quality; A crosswise style that never ceases to amaze.

Quick Facts

Country of Origin: Spain
Milk Type/Treatment: Pasteurized Goat
Rennet Type: Animal

The Flavor Experience

Monte Enebro is no joke. The paste is dense with the fine, matte texture of putty. The robust earthy flavors are unique for a goat’s cheese, but the expected tang is still there, and boy, does it have a long finish in this specimen. Owing to a rind made of the blue-cheese mold, the robust flavors of this genuinely unique style (it had only one producer) will not flee from your palate.

The Story

Two species of the same genus, Penicillium camemberti and Penicillium roqueforti, are responsible for two vastly different but significant cheese styles. P. camemberti, applied to the surface of the cheese, produces the fluffy white rind of bloomy-rinded bries, while P. roqueforti, stirred into the curd and blooming in the body of the cheese, gives us the sharp, blue-green veins of blue cheese. Monte Enebro fills in the blank squares in this diagram. P. roqueforti is applied to the surface of the cheese, where it ripens from the outside in, like bloomy-rind, but brings the piquancy of a blue. Weird!

Usage Tips

Nutella has long been our go-to for Monte Enebro. The chocolate clings beautifully to the quiet blue-cheese quality of the cheese, and Nutella’s gloss is stark contrast to the Montenebro’s matte finish. Forget crumbling goat cheese into a salad ala 1993. Instead, build a salad around a thick slab of this cheese. It can hold up to peppery Sicilian olive oil, like Olio Verde, and some serious greens, like endive or arugula. A thin slice of the smoky Bresaola from Larchmont is a welcome addition.

Full Description
$15.00
/ 8 oz.

rush shipping required

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rush shipping required

Please note, due to the highly perishable nature of this product, most shipping destinations outside the immediate Philadelphia area will require Rush Shipping when this item is in your cart, regardless of the rest of your cart's contents. Free Ground shipping may not be available in checkout.

Your order is guaranteed to be handled with care and shipped with an eye toward ensuring the products arrive as fresh as possible. All of our perishables are packed in insulated, heat-resistant packaging with safe, re-usable ice packs. If you should also order dry goods, we neatly pack them around the other materials, enclosed in a sturdy, corrugated container.

It generally takes one business day to receive and process your order. Shipping speed selected at checkout applies to the time in transit only. The delivery clock starts once the package is picked up by our carriers, not once you submit your order, and there are times when our fulfillment team may hold certain orders to process and ship after the weekend in order to ensure product viability. Please note processing times may be extended during the holiday season.

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Product Description

Earthy but tart with an impressively long finish; Dense as putty, with a fine, matte quality; A crosswise style that never ceases to amaze.

Quick Facts

Country of Origin: Spain
Milk Type/Treatment: Pasteurized Goat
Rennet Type: Animal

The Flavor Experience

Monte Enebro is no joke. The paste is dense with the fine, matte texture of putty. The robust earthy flavors are unique for a goat’s cheese, but the expected tang is still there, and boy, does it have a long finish in this specimen. Owing to a rind made of the blue-cheese mold, the robust flavors of this genuinely unique style (it had only one producer) will not flee from your palate.

The Story

Two species of the same genus, Penicillium camemberti and Penicillium roqueforti, are responsible for two vastly different but significant cheese styles. P. camemberti, applied to the surface of the cheese, produces the fluffy white rind of bloomy-rinded bries, while P. roqueforti, stirred into the curd and blooming in the body of the cheese, gives us the sharp, blue-green veins of blue cheese. Monte Enebro fills in the blank squares in this diagram. P. roqueforti is applied to the surface of the cheese, where it ripens from the outside in, like bloomy-rind, but brings the piquancy of a blue. Weird!

Usage Tips

Nutella has long been our go-to for Monte Enebro. The chocolate clings beautifully to the quiet blue-cheese quality of the cheese, and Nutella’s gloss is stark contrast to the Montenebro’s matte finish. Forget crumbling goat cheese into a salad ala 1993. Instead, build a salad around a thick slab of this cheese. It can hold up to peppery Sicilian olive oil, like Olio Verde, and some serious greens, like endive or arugula. A thin slice of the smoky Bresaola from Larchmont is a welcome addition.

SKU: CHSP003P

Straight From the Monger's Mouth
If Montenebro were an animal, there would be an oft-told tale of how it baffled taxonomists when it was first collected. This is the platypus of cheeses." &ndash
Country of Origin
Spain
Milk Type
Goat
Rennet Type
Animal
Rushed Shipping
1
Product Reviews
Write Review
  1. Monte Enebro Goat Cheese
    5

    Posted by Mike rago on 8th Apr 2021

    Fantastic deep rich flavor,

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