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Monte Enebro is handmade in Avila, Spain, by legendary cheese maker Rafael Baez and his daughter Paloma. The Baez's make their complex goat's milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. It is creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor becomes more intense with a pungent finish. Its robust flavor puts it in the "strong" quadrant and it does pair well with Tempranillo and Grenache wines, but as with all rules there is the exception-- Monte Enebro is equally pleasing with an Alsatian Gewurztraminer or Muscat.
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