Montenebro is a cheese that is made from pasteurized goats milk. It is also known as Queso de Tietar, as it is only made in Valle de Tietar in the province of Avila in Castilla y Leon, Spain.
It is distinct from other goat cheese made in the region and is distinguished by its flattened log shape (said to be modeled after a Castilian mule's foot) and its soft, dark rind. Within the rind is a pale, creamy paste that is gloriously dense and creamy.
Montenebro is not a cheese for the meek–it is assertive and pungent with characteristic barnyard flavor, mellowed by notes of hazelnut and pine (enebro, in Spanish, is juniper). It demands to be enjoyed with bold flavors and wines with weight and intensity.
montenebro
eggplant roasted with ras el hanout
crispy lamb pancetta
date puree
quail egg
escarole
oloroso sherry
Playing with Fire and Water 
Beautiful, once again you have given me the inspiration I need, I am in need of thoughts for the middle east, dates, ras el hanout, za’tar, sumac, I want to work with these.. any inspiring suggestions?
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I haven’t tried this one yet- looks yummy! I just wrote up a Basque cheese called Ossau Iraty. To me it tastes like a wheel of Gouda married a perfectly roasted rack of lamb. WOW was it good!
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