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Montenebro (MON-teh-NEY-bro) is an unusual Spanish goat cheese made by Rafael Baez and his daughter Paloma in Avila, west of Madrid. Shaped like a flattened log, it has a mottled brownish-gray rind with a covering of Penicillium roqueforti mold. The paste is bone white and as it ages it gradually softens under the rind providing a smooth creaminess. The flavor is as complex as a goat cheese can be with tangy, rich and lingering pepper undertones. Montenebro pairs best with spicy, full-bodied reds like Oregon Pinot Noir, Tempranillo blends and sweet dessert wines.