Monte Enebro was created in the 1980’s by Quesería del Tietar, a small dairy originally set up by legendary Spanish cheesemaker Rafael Baez and his daughter Paloma Baez in Avila, Spain. The cheese was invented by and continues to be handmade exclusively by the Baez family. Since 2012, with the passing away of Rafael, the dairy has been run by Paloma and her children. It has won numerous awards and accolades internationally and in Spain, and has even been a multi time winner at the World Cheese Awards.
This cheese is totally unique as it uses Penicillium Roqueforti on the outside of the cheese - a rare technique used to add a fuller flavour to the outside of the cheese and keep the inside milder. Usually, a cheese would then be pierced to allow blue veins to spread through the cheese, however this cheese is kept in tact, allowing the mould to thrive only on the exterior of the cheese.
The milk for the cheese comes from a small number of local shepherds in the region, where the grazing is exceptional, and the cheese is then matured in caves in the Castilla y León region, next to the dairy.
The goats are outdoor reared by a number of local shepherds, and the cheese is made nearby, so there are very few food miles involved in feeding the animals or in cheese production.
Established in 1994, our commitment is to bring you exceptional and unforgettable, artisanal food from across the UK and Europe, from producers who are passionate, dedicated and share our key values regarding sustainability, fantastic animal welfare and high quality produce.
Sign up for exclusive offers, original stories, events and more.
Entice customers to sign up for your mailing list with discounts or exclusive offers.
