Monte Enebro (Juniper Hill in English) – this superb and remarkable multi-award winning cheese is made with pasteurised goats milk from the Tietar Valley, Avila, Spain. The crust has a natural growth of penicillin moulds (from the Roquefort caves in France) with a white paste which is very smooth and rich in cream. Very smooth, dense texture. Very mild goatiness, citrus acidity, creamy with an intense lingering flavour, hints of mushroom and pasture flower. Made with pasteurised milk and traditional rennet.