Goaty Wednesday Cheese of the day Presented by ACS CCP® Elizabeth Nerud:
Good Morning and Happy Last Day of the Cheese of the Month! What fun it has been to explore individual cheeses with you everyday, from the classics to the more obscure, but certainly worthy cheeses that exist for our enjoyment.
I’d love to talk a bit about Mont Enebro, a gorgeous log of soft ripened, interestingly rinded goat cheese. It hails from Spain, Castile y Leon, to be exact, which wikipedia says is a world heritage site. The cheese is made by a man named Rafael Baez and his daughter Paloma. I keep seeing the word “legendary” associated with him, but have not been able to find any information on him. Can anyone help out with that? The cheese is a newer offering, having been in existence for only around 15 years or so. It would be lovely to know more about the makers.
The cheese itself is beautiful, snow white on the inside, offering a bit of a cream-line with age. The rind is kissed with penicillium candidum, but also has a grayish blue covering owing to the inoculation of penicillium roquefortii. The mold develops strictly in the outside, due to never being needled to allow growth in the interior.
The flavor is fresh and lemony, with mysterious and musky notes of blue. It deepens and intensifies with age of course, as we all do.
Mont Enebro Links:
Congratulations to our 2017 ACS CCP Exam and Conference Winners: Kelley Jewell, Tyler Frankenberg, ACS CCP® Hazel-Rue Woodies and ACS CCP® Matt Bellingham. Thanks to the generous donations from cheese lovers everywhere, we are thrilled to send these four worthy recipients to Denver this July!!! You can read all the details here.