Queserias Del Tietar Monte Enebro
Made by a single producer, Rafael Baez, of Avila in Castilla y Leon, this unusual goat cheese is shaped like a log, but is said to resemble the leg of a mule. A rind composed of ash and mold means insistent flavor, more like a blue cheese than anything else. The damp, cakey, acidic paste near the rind is fierce, with unmistakable overtones of black walnut. Inside, the core remains salty, lactic, and soothing. A relatively new cheese on the scene, Monte Enebro won top goat cheese in Spain in 2003. That insistent flavor is pacified by sweeter wines made from the charming Muscat grape.
As seen in Town and Country Magazine December 2012
As seen in Saveur's Decadent Cheese Plates
Just the Facts
Farmhouse Ales & SoursFarmhouse, Saison, Bière de Garde, Lambic, Sour Beer
Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.
RoséWe love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.
Wheat BeersWheat Beer, Weisse, Hefeweizen, Wit