Monte Enebro Size:½ lb. Wedge This style of pressed sheep

This style of pressed sheep milk cheese has been produced in Sicily for millennia

this goat's milk camembert offers a unique taste and texture that will be the centerpiece of your cheeseboard

adding to Monte Enebro's complexity and distinctive appearance

Geit-in-Stad

it all begins with sourcing the best milk available in Normandy

Monte Enebro Size:½ lb. Wedge This style of pressed sheepMonte Enebro is handmade in Valle del Titar, vila, Spain, by legendary cheese maker Rafael Bez and his daughters Paloma and Mara Jess. The Bez'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 more intense