While many cheeses from Europe have a centuries-long history, Leonora is part of a group of new cheeses that started coming out of Spain in the early 2000s. The cheesemakers responsible for this burst of creativity were inspired by Spanish classics but added their own twists.

Oscar Fernando Marcos Gonzalez took his inspiration from traditional Galician cheeses when he crafted the rectangular, creamy Leonora. He uses milk from just two herds of Murciana goats, a hearty Alpine breed that thrives in the mountainous region of León in northwest Spain. The cheese has a fluffy center surrounded by an oozy cream line that widens as the cheese ages, and a firm, thin white rind. It has a bright and tangy freshness, and flavors of earth, mushrooms and pepper. Melt a thick slice over a piece of toast and dollop with strawberry jam, or try it with a Spanish cider or juicy white wine and a handful of Marcona almonds for a satisfying snack.