Monte Enebro
one of the beautiful cheeses in our case, Monte Enebro has always been a favorite. it’s been featured several times and is nearly always a Sona staple! the distinctive rind - so amazingly textured and colored, especially in contrast to the pale, uniform interior - is created using penicilium roqueforti (the same thing used to make roquefort). you can also see a little bit in this picture how the cheese has become much creamier under the rind, almost runny - whereas the inside is smooth/chalky.
(this weekend, I brought home a tiny little Langres cheese. the stratification of colors, textures and density changes a lot in this cheese as well, and while explaining it, a friend pointed out that “chalky” doesn’t sound appealing. it’s, perhaps, more like a textured creaminess?)
Monte Enebro is a goat’s milk cheese from Spain. this month, we’re featuring it as a “desert pairing.”