Monte Enebro goat cheese (Half cheese) / Gold Medal World Cheese Awards 22/23

Monte Enebro semi-cured to cured goat cheese is made from pasteurized goat's milk. It has a dense paste, very creamy and melting on the palate

The rind of Monte Enebro goat cheese is moldy (fruit of penicillium roqueforti) and its bluish color contrasts with the white paste.

Its unmistakable aroma and delicate flavor become more intense and enhanced after ripening for 30 to 40 days (in cold storage and high humidity)

Monte Enebro goat cheese is the best known cheese from Avila and has been awarded several times in international competitions achieving a well-deserved recognition worldwide. Specifically, in the latest edition of the World Cheese Awards held in Oviedo (2021) it won a prestigious gold medal to add to the many other awards won by the cheese in previous editions.

Monte Enebro goat cheese

Monte Enebro cheese is produced by Queserías del Tiétar, a company founded by Rafael Báez Bravo-Murillo in love with the Tiétar valley who started its production almost 50 years ago with the production of milk from two goats supplied by a goatherd from La Adrada (Avila)

Gold Medal at the World Cheese Awards 2021

Gold at the World Cheese Awards 2006, 2007, 2009 and 2018

Silver at the World Cheese Awards 2008, 2013 and 2019

Bronze at the World Cheese Award in 2011

Type of milk: Pasteurized

Animal:Goat

Conservation Method: Entre 2º y 10º

Weight: 700-750gr. aprox.