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.