We have two of my favorite goat cheeses in stock right now, both shaped in rectangular loaves that can be sliced like bread. In my dreams, I cut thick pieces of the cheese, throw it in the toaster, and eat them slathered with jam. I know, I know, in real life this wouldn’t work because the cheese would melt everywhere, make a crazy mess, blah blah blah, but a gal can dream. Or find a good work around to get close if she’s feeling really smart that day.

Nababbo and Leonora are the two goat’s milk cheeses that star in these daydreams. They are like the quirky cousins of our goat collection because we don’t see them often, they’re an unusual shape, and their flavors are a little different than many others in the goat family. Nababbo hails from Lombardy in northern Italy, also the home of the famous Taleggio. It is creamy and smooth with a thin, light pink rind that adds a touch of funk, and it tastes like earth, plums, lemon zest, and sourdough bread.

Leonora comes from León, Spain – get it? León, Leonora, very clever. Cheesemaker Oscar Fernando Marcos Gonzalez uses milk from two farms that have herds of the small eared, hearty Murciana goats. “Small-eared” is an odd descriptor to add, but seriously every goat website I read made a point to say they have small ears. So. If anyone asks about a short-eared breed of goat, you can say yes, I know one. Finally, right?! Leonora has a fluffy center surrounded by a cream line that widens as the cheese ages, and a firm, thin white rind that tastes peppery. The flavors are bright and tangy but also earthy and a little mushroomy. Both cheeses are a little weird and very wonderful.

Now let’s go back to my oozy cheese-as-toast dream. Here’s what I do: I toast a piece of bread, cut a thick slice of Leonora or Nababbo, put it on the bread, and shove the whole thing into the oven until the cheese starts to melt over the sides of the bread. At this point I take the melty bready creation out of the oven and spoon lots of Scyavuru Sicilican Strawberry Jam over the top if it’s Leonora or twirl pieces of prosciutto onto the cheese if I’m eating Nababbo. Add a juicy rosé and oh yes, that’s a meal. Love these goaties!

For the love of quirky cheeses,

Kiri

P.S. I love our Scyavuru Strawberry Jam. I think it is the best straight up strawberry jam. But if you’re looking for something a little crazier, try Trade Street Jam Co’s saucy Strawberry Chipotle Fig. That would be awesome with Leonora or Nababbo, or really anything you’ve got hanging out in the cheese drawer in your fridge.

Quirky Goat Cheeses We Dream About