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Mitica® Leonora® a Fuego


$30.00 / Lb
mitica leonora a fuego cheese
Mitica® Leonora® a Fuego
  • Pasteurized
  • Animal Rennet
  • Age: 2 Weeks
  • Goat Milk
  • by Mitica®
  • Spain
  • Approachable
    Adventurous
  • Soft
    Hard

Leonora a Fuego is the spicy sibling of Leonora—an original goat’s milk creation by Spanish cheesemaker Oscar Fernando Marcos Gonzalez. Fudgy and slightly crumbly, both cheeses are rich and pleasantly acidic, with notes of lemon and a sour cream tang. Where they differ is in the rind. Leonora a Fuego is coated with smoky pimentón before aging, which gives the downy rind a red hue and infuses the paste with a touch of heat. Bring some kick to snack time by pairing with a jar of Peppadews.

“This is a cheese that will wow on your cheeseboard and surprise all your guests with its spicy finish. Pleasing to the eye with its rust-colored layer, I suggest the Brooklyn Slate board, to really grab that “pop” factor. To enhance the subtle spiciness for your guests, pair with a smoked jam.”
Murray’s Cheesemonger – New York, NY
Pasteurized Goat's Milk, Spicy Pimenton De La Vera (Paprika), Rennet, Cheese Cultures, Penicillium Candidum, Salt

Allergens: Milk

  • By adding the pimentón before the cheese is aged, the downy rind is able to develop around the spicy coating, so when you cut into it, you discover a brick-colored hue underneath the rind.
  • Pimentón is a Spanish smoked paprika. While there are a number of varieties, the one used here is Pimentón de la Vera, which is known for its smokiness.
  • From the Spanish word for mythical, Mitica is a gourmet food importer that offers the best of the best from Spain and the Iberian Peninsula.
  • Regional delicacies, like marcona almonds, membrillo, and crispy tortas, are carefully curated by the company’s product experts.
  • Based in Long Island, New York, Mitica is part of the specialty food company Forever Cheese, founded by Michele Buster and Pierluigi Sini.
  • Forever Cheese was created in 1998 to share Sini’s renowned family cheeses with a U.S. audience.
  • The duo originally offered Italian cheeses before moving into Spanish, Portuguese, and even Croatian cheese.
  • It wasn’t long before they were also adding other charcuterie staples, like prosciutto and fruit spreads, to the fold
Independently Owned

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