Cheese maker Rafael Baez and his daughter Paloma have been handmaking this striking cheese for little more than 15 years.

They use pasteurized goat's milk from local herds and inoculate with the same kind of mold used in Roquefort (Penicillium Roqueforti), but instead of injecting it to make blue veins, it is used on the rind.

Monte Enebro is immediately recognizable with its distinctive mottled ash rind, creamy white interior and almost rectangular shape.

It is cave aged for only 20 days before being shipped to us, but be aware, when you bite into this one, it will bite back!

You can expect an acidic tang (in a lemony kind of way) and a salty pungent finish all wrapped up in one intense bite.

Soft-ripening from the outside in, it is citrusy and lemony when young, and assertive and more goaty when softer and aged.