Monte Enebro is crafted from pasteurized goat's milk, offering a tangy and slightly acidic taste. Shaped into flattened logs in a classic Spanish style known as Pata de Mulo, the cheese is meant to resemble the leg of a mule. Coated in the same blue mold used to create cheese like Roquefort, this eye-catching layer of flavor adds a salty minerality to the zing of chévre.