| ≥1 piece |
Its one of the most well known and well considerates cheeses in the world for its mentions in national and international awards.
t is known for its distinctive creaminess and for its pure and delicate goat´s milk Flavour as well as its subtle acidity.
The immaculate whiteness of its paste contrasts with the rind of blue mold denominated penicillium roqueforti , typical of the inside of the blue cheeses. Its shape also known as “the mule’s leg” is tubular, elongated and cylindrical.
Smell of mushrooms, slight acidity due to the curdling process, similar to yoghurt. A touch spicy to the nose ,at the back of the nasal passage a light bouquet of herbs (fresh herbs and hay) and of nuts (raw hazelnut).
Texture: Very creamy, sticky and melting on the palate. Crumbles easily and not very elastic.
Flavour: Slightly acid and not very salty.
Its taste in the mouth is very smooth at the beginning Later to get more intense and ending up with an exquisite aftertaste. The process
of the cheese continues 30 -40 days after
its maturing in the refrigerator and acquires more complex and intense Flavours and aromas (conserved in refrigerator with high humidity level) It develops more flavour as time goes by.
| Product Type: Cheese | Type: White Mould Cheese | Cheese Type: Other |
| Processing Type: Fermented | Origin: Goat | Packaging: Box |
| Certification: ISO | Shape: tubular | Color: white |
| Shelf Life: 2 month | Weight (kg): 1 | Place of Origin: Spain |
| Brand Name: Monte Enebro | white paste: rind of blue mold |