DESCRIPTION One of Spain's few soft-ripened cheeses, this brick shaped cheese is coated in a beautiful, white fleurie (normally associated with French camembert). And it's only made with milk harvested from their farm in Castilla y Leon. Leonara is a slightly crumbly cheese with a lush balance of acid and lemon with overtones of mushroom. ORIGIN Spain MILK TYPE Goat RAW MILK OR PASTEURIZED? Pasteurized STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general. PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Roquefort and Comte By Origin - Ossau Iraty and Mahon Pairings - cracked olives, fresh figs, honey and some dark, rustic bread SUBSTITUTES Humboldt Fog or Bucheron INGREDIENTS Pasteurized goat milk, cheese culture, salt, rennet
