How Brindisa made Monte Enebro a Household Name

5.00pm Sunday 9th October

Join Brindisa founder, Monika Linton, and discover how an unknown Aviles goat’s cheese became a global, iconic cheese. Then watch as Chef Florjan recreates one of the restaurant’s most popular dishes that has continued to feature on the menu since opening.

Taste and Cook along

An introduction from Monika Linton, the founder of Brindisa, on her 32 years of working with the Monte Enebro makers, the late Rafael Beaz and his daughter Paloma.

This will be followed by a cooking demonstration from Florjan Porja, Brindisa Kitchen Chef, of the most iconic dish, “Fried Monte Enebro cheese with orange blossom honey & beetroot chips” – a dish that continues to feature on Brindisa’s menu since the business opened in Nov 2004.

Get 15% off your cheese: click on the link above and enter BIGCHEESE15 at checkout.

Tasting Toolkit

Three useful tools from the Academy Of Cheese to help you taste cheese like a pro before, during and after the Big Cheese Weekender.

Where to buy Cheese Directory

Looking for a local place to buy cheese? We are building a directory of Cheese Makers & Mongers to help you find the cheese you need.

Connect & Share

If you like what you see and eat, please shout about it on social media using the hashtag #BigCheeseWeekender. And do please keep buying good cheese: now, for the festival and afterwards!


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