Monte Enebro has a considerable international reputation and is now sold worldwide. The Baeze family produce Monte Enebro using penicilium roqueforti (the same mould used to make Roquefort), but it is on the outside of the cheese. When young, the interior paste of the cheese is snowy white white and slightly chalky in texture. With age, the paste tends to break down and becomes runny and almost translucent, especially under the skin. The texture is smooth with an intense lingering flavour, hints of mushroom and herbs.