Important Formaggio Kitchen Updates - Read Now

My Account
Staff Pick

Monte Enebro Spanish Goat Cheese Log with Ash

Only -989 left
Subtotal -
Shipping Details

To keep this perishable product at its best, expedited shipping is required

Email Email
Details Arrow down


Created by Rafael Baez and now produced with the help of his daughter Paloma, this goat's milk cheese is covered with ash when fresh, and aged so that it develops a bloomy and blue rind over the course of 45 days.

The cheese is striking in its flattened log shape, and in the stark contrast between the blue-black rind and the smooth, bright white interior. The flavor has the typical tart flavors of fresh goat cheese, but it also has a beautiful earthy depth with vegetal tones and a touch of salt. If you choose to eat the rind, you'll find a spiciness that complements the rich interior. Pair this with a dab of stronger honey such as Dario Pozzolo's chestnut honey, or the Bruyere honey from Lo Brusc. This cheese is produced in the Sierra del Gredos mountains of Avila, near Madrid. 

More Information Arrow down
Region Castile y León
Country of Origin Spain
Cheese Type Mold-ripened
Type of Milk Goat
Flavor Profile Medium-strong
Care & Use Arrow down

Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


Reviews Arrow down

Add your review Monte Enebro Spanish Goat Cheese Log with Ash

Your Rating
Please select one of each of the ratings above.