This creamy, textured goat's milk log was voted 100 Best Food Products of Spain. Rafael Baez created Monte Enebro at the age of 64, in Avila, one of the nine provinces of Castile and Leon (south-west of Madrid). To make this tangy cheese, Rafael uses the milk from the valley's goat herds. As a result, this does set limits on production. Soft-ripened, cave cured, and treated to a penicillin mold on the exterior, its recipe sounds French. The interior is slightly sharp, rich, creamy, and delightful. Find out for yourself why this cheese placed in the top 100 among Spain's multitude of gastronomic delights.