Mixed milk cheeses are some of my favorites. To me, it’s like having the best of all worlds. With Tres Leches, you have the best of three worlds. You have a slight acidity from the goat’s milk, a rich mouthfeel from the denser sheep’s milk and the cow’s milk is there to make sure everyone keeps it cool. The paste remains firm enough to slice and never gets runny despite it’s bloomy rind. This would be wonderful on an after dinner plate with a light honey (Acacia, maybe).
(photo from Formaggio Kitchen)
The mental image of blue cheese is a stark white canvas with a smattering of blue-green pock marks across, and through, its surface.
Monte Enebro is not that kind of blue cheese.
This pasteurized Spanish goat’s milk cheese is not inoculated with peniciullium roqueforti and then pierced with a hollow needle, leaving room for the air to bloom it’s molds. This cheese is enrobed in it, leaving it’s spicy blue profile to linger at the end, rather than attack the senses on first taste. The bright paste, when young, is tart and tangy. As the cheese ages, the milk turns bolder and more pungent–the grass traded off for that barnyard ‘goatiness’ that can alienate people to any goats milk cheese.