Rich and buttery with a wood-smoked nutty nuance along with citrus undertones. Made with raw sheep's milk.
Made just 50 miles west of Madrid, this is technically a blue cheese — tangy, salty, and robust. You'll even find hits of juniper. In fact, that's what the word "Enebro" means.
A firm textured cheese with a rind washed with fresh rosemary and olive oil, this cheese is then aged in an open cave for 8 months.