DESCRIPTION

With a beautiful grey mold, this natural rind cheese is aged for roughly 3 weeks.  It's unique in that it uses the same Penicilium Roqueforti that's injected into blue cheeses however in the case of Montenebro the mold only grows on the outside of the rind.  This results in a young cheese with a white, chalky interior and pungent rind.  As the cheese matures the exterior below the rind develops a deliciously gooey texture.

 

ORIGIN

Spain

 

MILK TYPE

Goat

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Cheese Plate
  • By Cheese Type - for a flight of goat cheeses try Kunik and Midnight Moon
  • By Origin - Manchego and Mahon Reserve
• Pairings - a glass of cider or dessert wine, some olives, charcoal crackers and spicy soppressata

 

SUBSTITUTES

Pata Cabra or Humboldt Fog

 

INGREDIENTS

Pasteurized goat milk, rennet, cheese culture, calcium chloride, salt