Block of cheese with a slice on top on a wooden surface with a light gray background

Monte Enebro

200g
€9,28
€9,28 €11,60
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Block of cheese with a slice on top on a wooden surface with a light gray background
  • Block of cheese with a slice on top on a wooden surface with a light gray background
  • Close-up of a textured stone surface with a white background
Monte Enebro

Spain · Castile-Leon

Monte Enebro

€9,28
€9,28 €11,60

Montenebro is a semi-pressed goat’s cheese log covered in ash and mould. The flavour is assertive and earthy with a nice salty tanginess. 
ProducerQueserias del Tietar TypeSemi-firm RennetTraditional RegionCastile-Leon MilkGoat RindNatural
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Monte Enebro

Sometimes confused with Queso del Tietas, Monte-enebro is a semi-soft, pasteurized goat’s cheese from Castilla-Leon in Spain. All the milk use in production comes from local herds. The cheesemaker Rafael Báez uses penicillium roqueforti to coat the exterior of the cheese in blue mould adding the complexity of the cheese flavour and distinctive rind. This flavourful cheese is a recent, but welcome addition to the pantheon of Spanish cheese.
Serving & Storage
Ingredients & Allergens

Goats Milk, Salt, Animal rennet, Lactic ferments

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Queserías del Tietar

Meet Our Producers

Queserías del Tietar

Castile-Leon, Spain

It was created by Rafael Báez in the Val del Tietar. This remarkable man only began making cheese in 1982, at the age of 64! Under the tutelage of one of the most important cheesemakers in Spain, Enric Canut, Rafael gradually developed the award-winning Monte Enebro. This wonderful cheese has enjoyed great success on export markets both in Europe and the USA. The business is now run by Rafael’s daughter

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