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Leonora

$23.99/LB
Many of the great European cheeses have gained such popularity over the centuries that they have lost their handmade touch due to larger production facilities. This velvety log is a new addition to that ancient scene, created from a single herd of goats in Leon, Spain. The pasteurized milk keeps a fresh, flaky, though creamy texture while the ashed exterior forms a natural mold rind. Leonora is extremely delicate and needs time in Murray's caves to throw off ammonia that can accumulate during the Trans-Atlantic journey. Nothing should mar the tangy piquancy of good milk, and you should enjoy with a little dessert wine.

Just the facts

Country Spain
Region Castilla Y Leon
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Animal
Age No
Cheese Type Fresh and Chevre
Wheel Weight 3.5
Pairing Recommendations

Pour a glass of...

  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

Reviews
Leonora zoom

Makes a great cheese plate with...